Extra-Oral Taste Receptors—Function, Disease, and Perspectives
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DOI: 10.3389/fnut.2022.881177
Abstract: 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… read more here.
Keywords: function disease; oral taste; taste; extra oral ... See more keywords