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Masking the Detection of Taste Stimuli in Rats: NaCl and Sucrose
While psychophysical and neurophysiological assessments of taste sensitivity to single chemical compounds have revealed some fundamental properties of gustatory processing, taste stimuli are rarely ingested in isolation. Arguably, the gustatory system was adapted to identify and report the presence...
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| Udgivet i: | Chem Senses |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Oxford University Press
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7320220/ https://ncbi.nlm.nih.gov/pubmed/32227159 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/chemse/bjaa022 |
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