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Sour taste: receptors, cells and circuits
Sour taste, which is evoked by low pH, is one of the original four fundamental taste qualities, recognized as a distinct taste sensation for centuries, and universally aversive across diverse species. It is generally assumed to have evolved for detection of acids in unripe fruit and spoiled food. Bu...
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| Publicado no: | Curr Opin Physiol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7943026/ https://ncbi.nlm.nih.gov/pubmed/33709046 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.cophys.2020.12.006 |
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