Quantitative proteomics and SWATH-MS to elucidate peri-receptor mechanisms in human salt taste sensitivity.
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DOI: 10.1016/j.foodchem.2018.01.160
Abstract: Recently, studies on human salt taste sensitivity demonstrated that sodium chloride (NaCl) sensitive and non-sensitive subjects differed in their salivary proteome and, in particular, in endopeptidase activity. In order to investigate individual's NaCl sensitivity and… read more here.
Keywords: taste; taste sensitivity; sensitivity; quantitative proteomics ... See more keywords