Taste perception: how to make a gourmet mouse.

Published

Journal Article (Review)

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

Full Text

Duke Authors

Cited Authors

  • Matsunami, H; Amrein, H

Published Date

  • February 3, 2004

Published In

Volume / Issue

  • 14 / 3

Start / End Page

  • R118 - R120

PubMed ID

  • 14986650

Pubmed Central ID

  • 14986650

International Standard Serial Number (ISSN)

  • 0960-9822

Language

  • eng

Conference Location

  • England