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Mechanism for food texture preference based on grittiness
An animal’s decision to accept or reject a prospective food is based only in part on its chemical composition. Palatability is also greatly influenced by textural features including smoothness versus grittiness, which is influenced by particle sizes. Here, we demonstrate that Drosophila melanogaster...
Gorde:
| Argitaratua izan da: | Curr Biol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
2021
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8119346/ https://ncbi.nlm.nih.gov/pubmed/33657409 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.cub.2021.02.007 |
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