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The Origin of Unpleasant Aftertastes in Synthetic Sweeteners: A Hypothesis
Most sweeteners are plagued with unwanted unpleasant aftertastes. Here we examined the possibility that one of the main reasons for this is the similarity of sweet and umami receptors. We performed docking calculations on models of sweet and umami receptors using as template the recently determined...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6345712/ https://www.ncbi.nlm.nih.gov/pubmed/30713843 http://dx.doi.org/10.3389/fmolb.2018.00119 |