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Extra-Oral Taste Receptors—Function, Disease, and Perspectives
Taste perception is crucial for the critical evaluation of food constituents in human and other vertebrates. The five basic taste qualities salty, sour, sweet, umami (in humans mainly the taste of L-glutamic acid) and bitter provide important information on the energy content, the concentration of e...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9014832/ https://www.ncbi.nlm.nih.gov/pubmed/35445064 http://dx.doi.org/10.3389/fnut.2022.881177 |