Taste Perception: How to Make a Gourmet Mouse
نویسندگان
چکیده
Sugars and amino acids are mainly associated with desirable taste sensation. A new study using knockout mouse models shows that the detection of various sugars, artificial sweeteners and L-amino acids is exclusively mediated by taste cells that express one or pair-wise combinations of three G protein coupled receptors, T1R1, T1R2 and T1R3
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ورودعنوان ژورنال:
- Current Biology
دوره 14 شماره
صفحات -
تاریخ انتشار 2004