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Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits

Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Tast...

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Bibliografische gegevens
Gepubliceerd in:Nutrients
Hoofdauteurs: Risso, Davide, Drayna, Dennis, Morini, Gabriella
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2020
Onderwerpen:
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7693910/
https://ncbi.nlm.nih.gov/pubmed/33120898
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12113284
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