Taste perception: how to make a gourmet mouse.
Publication
, Journal Article
Matsunami, H; Amrein, H
Published in: Curr Biol
February 3, 2004
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
Duke Scholars
Published In
Curr Biol
ISSN
0960-9822
Publication Date
February 3, 2004
Volume
14
Issue
3
Start / End Page
R118 / R120
Location
England
Related Subject Headings
- Taste
- Sweetening Agents
- Sodium Glutamate
- Receptors, G-Protein-Coupled
- Mice, Knockout
- Mice
- Gene Expression
- Developmental Biology
- Animals
- Afferent Pathways
Citation
APA
Chicago
ICMJE
MLA
NLM
Matsunami, H., & Amrein, H. (2004). Taste perception: how to make a gourmet mouse. Curr Biol, 14(3), R118–R120.
Matsunami, Hiroaki, and Hubert Amrein. “Taste perception: how to make a gourmet mouse.” Curr Biol 14, no. 3 (February 3, 2004): R118–20.
Matsunami H, Amrein H. Taste perception: how to make a gourmet mouse. Curr Biol. 2004 Feb 3;14(3):R118–20.
Matsunami, Hiroaki, and Hubert Amrein. “Taste perception: how to make a gourmet mouse.” Curr Biol, vol. 14, no. 3, Feb. 2004, pp. R118–20.
Matsunami H, Amrein H. Taste perception: how to make a gourmet mouse. Curr Biol. 2004 Feb 3;14(3):R118–R120.
Published In
Curr Biol
ISSN
0960-9822
Publication Date
February 3, 2004
Volume
14
Issue
3
Start / End Page
R118 / R120
Location
England
Related Subject Headings
- Taste
- Sweetening Agents
- Sodium Glutamate
- Receptors, G-Protein-Coupled
- Mice, Knockout
- Mice
- Gene Expression
- Developmental Biology
- Animals
- Afferent Pathways