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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693910/ https://www.ncbi.nlm.nih.gov/pubmed/33120898 http://dx.doi.org/10.3390/nu12113284 |