Chemosensory Perception最新文献_第3页

Multivariate Analysis and Classification of 146 Odor Character Descriptors 146个气味特征描述符的多变量分析与分类

IF 1 4区医学

Chemosensory Perception Pub Date : 2021-06-16 DOI: 10.1007/s12078-021-09288-1

Manuel Zarzo

{"title":"Multivariate Analysis and Classification of 146 Odor Character Descriptors","authors":"Manuel Zarzo","doi":"10.1007/s12078-021-09288-1","DOIUrl":"10.1007/s12078-021-09288-1","url":null,"abstract":"<div><h3>Introduction</h3><p>Smells can be described by assigning the words that come to mind when sniffing an odorous material. A great number of terms can be applied, but not all of them are independent, and it is possible to establish groups of words often applied together when describing a smell. Such classification of olfactory descriptors is of scientific interest in order to better understand the dimensionality and structure of human olfactory perception space. For this purpose, compilations of olfactory profiles contain valuable information that may lead to certain consensus in odor classification.</p><h3>Methods</h3><p>One of the most comprehensive odor databases is the Dravnieks’ Atlas, which contains quantitative olfactory profiles for 160 samples. For each one, a large panel rated the applicability of 146 odor character descriptors on a numeric scale.</p><h3>Results</h3><p>By applying principal component analysis to this Atlas, 105 descriptors were reorganized in 24 classes, and 33 attributes were considered as odors intermediate of two or three categories. The similarities between classes were studied by means of a further multivariate analysis based on latent variables, which provides valuable information about the most salient dimensions of odor space.</p><h3>Conclusions</h3><p>Consistent with other reported statistical analyses of olfactory databases, the perceptual space of odor character is multidimensional with about 20–30 dimensions, and it is better described as a continuum spectrum rather than as a segmented space.</p><h3>Implications</h3><p>Attempts to classify all possible odor descriptors in a restricted number of classes appear to be inappropriate. Instead, 24 categories of related terms are proposed here, regarding the rest as intermediate smells, assuming that olfactory classes are not independent and follow certain hierarchy according to particular underlying dimensions.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 2","pages":"79 - 101"},"PeriodicalIF":1.0,"publicationDate":"2021-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-021-09288-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4651689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Crosstalk of Pain and Thirst Perception: A Brief Review 痛觉与渴觉的相声:综述

IF 1 4区医学

Chemosensory Perception Pub Date : 2021-06-08 DOI: 10.1007/s12078-021-09286-3

J. D. Adams, Caroline Darcy, Alexandra G. DeGrasse, Raegan Jordan, Caroline S. Boscia

{"title":"Crosstalk of Pain and Thirst Perception: A Brief Review","authors":"J. D. Adams, Caroline Darcy, Alexandra G. DeGrasse, Raegan Jordan, Caroline S. Boscia","doi":"10.1007/s12078-021-09286-3","DOIUrl":"10.1007/s12078-021-09286-3","url":null,"abstract":"<div><h3>Introduction</h3><p>Senses such as thirst, hunger, pain, and temperature sensation show imbalances of the internal state and have important implications for survival. Independently, thirst and pain perception create motivational states that organize behavior to fulfill the goal imposed by the perception, but little is known on how competitive these perceptions are when combined and the motivational states they create when experienced in unison.</p><h3>Methods</h3><p>A review of the literature was conducted about pain, thirst, and vasopressin. Specific inclusion was given to studies observing the association of pain and thirst together and independently.</p><h3>Results</h3><p>Articles that were reviewed were original research, reviews, and large clinical studies. Results from previous research show a relationship between motivational states, such as thirst and pain perception.</p><h3>Conclusions</h3><p>Thirst and pain are competitive motivational states that arise certain behaviors for a specific goal. Further research is needed to understand how these motivational states might be changed by one another.</p><p>Implications</p><p>From this review, readers can conclude that increased thirst can bring about greater pain sensation for given stimuli.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 2","pages":"75 - 78"},"PeriodicalIF":1.0,"publicationDate":"2021-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-021-09286-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4343310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Is perceptual learning generalisable in the chemical senses? A longitudinal pilot study based on a naturalistic blind wine tasting training scenario 知觉学习在化学感官中是可推广的吗?基于自然盲品酒训练场景的纵向先导研究

IF 1 4区医学

Chemosensory Perception Pub Date : 2021-01-02 DOI: 10.1007/s12078-020-09284-x

Qian Janice Wang, Henrique M. Fernandes, Alexander W. Fjaeldstad

{"title":"Is perceptual learning generalisable in the chemical senses? A longitudinal pilot study based on a naturalistic blind wine tasting training scenario","authors":"Qian Janice Wang, Henrique M. Fernandes, Alexander W. Fjaeldstad","doi":"10.1007/s12078-020-09284-x","DOIUrl":"10.1007/s12078-020-09284-x","url":null,"abstract":"<div><h3>Introduction</h3><p>A growing body of research has demonstrated differences in perceptual, conceptual, and language abilities between wine experts and novices. However, it is unclear to what extent these differences are innate or acquired through training. The present study assessed the olfactory and gustatory performance of a group of university blind wine tasters before and after training. Previous research has shown that this training regimen significantly improves blind tasting accuracy, but it remains unknown whether perceptual learning from blind tasting training is generalisable to standard tests of olfactory/gustatory ability.</p><h3>Methods</h3><p>Two testing sessions were carried out for the training group (<i>N</i> = 14) as well as for a control group (<i>N</i> = 12) before and after a 5-week training period. In each session, participants underwent olfactory threshold, discrimination, and identification assessments as well as a gustatory sensitivity test.</p><h3>Results</h3><p>Olfactory discrimination significantly improved in the training group over the 5-week period, and the training group outperformed controls in olfactory identification in both sessions.</p><h3>Conclusions</h3><p>Based on our limited set of data, wine training seems to have improved olfactory discrimination, even though the method of training did not involve odorants used in the discrimination test itself.</p><h3>Implications</h3><p>These results reveal that even wine training over a short period seems to make concrete changes to olfactory performance, supporting the idea that generalised perceptual learning can take place for odour discrimination.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 2","pages":"64 - 74"},"PeriodicalIF":1.0,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09284-x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4427064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Disgust Propensity and the Bitter Aftertaste Response 厌恶倾向与苦味回味反应

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-07-23 DOI: 10.1007/s12078-020-09283-y

Anne Schienle, Florian Osmani, Carina Schlintl

{"title":"Disgust Propensity and the Bitter Aftertaste Response","authors":"Anne Schienle, Florian Osmani, Carina Schlintl","doi":"10.1007/s12078-020-09283-y","DOIUrl":"10.1007/s12078-020-09283-y","url":null,"abstract":"<div><h3>Introduction</h3><p>A high level of disgust propensity (the general tendency to respond with the emotion of disgust to any given situation) is associated with an increased sensitivity to bitter taste. The present study examined the relationship between disgust propensity and the sensitivity to bitter aftertaste.</p><h3>Methods</h3><p>A total of 200 women rinsed their mouth with concentrated wormwood tea (<i>Artemisia absinthium</i>). The resulting aftertaste was evaluated (intensity of bitterness and disgust) every 15 s for 10 min. A multiple linear regression analysis was calculated to capture the association between aftertaste ratings and affective variables (e.g., disgust propensity, depression symptoms).</p><h3>Results</h3><p>Higher disgust propensity was associated with higher initial disgust ratings and faster reduction of disgust over time. Higher depression scores were associated with a slower disgust reduction.</p><h3>Conclusion</h3><p>We demonstrated that affective variables predict the temporal course of the wormwood aftertaste response. Having a higher disgust propensity was associated with a shortened disgust recovery.</p><h3>Implications</h3><p>A shortened disgust recovery may be adaptive because it enables faster processing of new disgust stimuli.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 2","pages":"57 - 63"},"PeriodicalIF":1.0,"publicationDate":"2020-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09283-y","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4895560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception 情境对嗅觉-味觉、视觉-味觉和嗅觉-视觉同步感知时间分辨的影响

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-07-15 DOI: 10.1007/s12078-020-09282-z

Naomi Gotow, Tatsu Kobayakawa

{"title":"Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception","authors":"Naomi Gotow, Tatsu Kobayakawa","doi":"10.1007/s12078-020-09282-z","DOIUrl":"https://doi.org/10.1007/s12078-020-09282-z","url":null,"abstract":"<p>If odor and taste are presented in a context with high temporal proximity, they are more likely to be perceived as a flavor object. However, if odor and taste are presented in a context with low temporal proximity as well as a context with high temporal proximity, they may be less likely to be perceived as a flavor object. Based on these expectations, we hypothesized that sensitivity to temporal difference between two sensations (i.e., temporal resolution of synchrony perception) is higher when odor and taste are presented under a condition including a context with low temporal proximity than under a condition excluding it.</p><p>To test this hypothesis, we required participants to determine whether olfactory and gustatory stimuli were presented simultaneously under a condition including a context with low temporal proximity (wide-range condition) and under a condition excluding it. In addition, we also tested visual–gustatory and olfactory–visual combinations.</p><p>The temporal resolution was significantly higher under the wide-range condition than under the narrow-range condition, supporting our hypothesis.</p><p>For odor and taste to be perceived as flavor, people not only must experience high temporal proximity of the two sensations but also must not experience low temporal proximity of the two sensations.</p><p>The findings of this study suggest that the higher the sensitivity to a temporal difference between odor and taste, the lower the robustness of a flavor object (i.e., the strength of the odor–taste connection).</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 1","pages":"27 - 40"},"PeriodicalIF":1.0,"publicationDate":"2020-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09282-z","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4613145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Improving the Assessment of Trigeminal Sensitivity: a Pilot Study 改进三叉神经敏感性评估:一项初步研究

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-05-28 DOI: 10.1007/s12078-020-09281-0

Benoît Jobin, Cécilia Tremblay, Fanny Lécuyer Giguère, Jason Steffener, Johannes Frasnelli

{"title":"Improving the Assessment of Trigeminal Sensitivity: a Pilot Study","authors":"Benoît Jobin, Cécilia Tremblay, Fanny Lécuyer Giguère, Jason Steffener, Johannes Frasnelli","doi":"10.1007/s12078-020-09281-0","DOIUrl":"https://doi.org/10.1007/s12078-020-09281-0","url":null,"abstract":"<p>The trigeminal system is a chemosensory system, next to smell and taste, allowing intranasal sensations such as freshness, spiciness, etc. The lateralization task is used to measure trigeminal sensitivity and consists in identifying the nostril stimulated by an odorous substance in a two-alternative forced-choice procedure. However, when performed in the standard method, this task takes almost 25 to 30?min to administer and only gives access to few information.</p><p>The aim of this pilot study was to compare two alternative methods of administering the lateralization task with the standard method in a group of 53 participants (41.6?years; 32 women). Specifically, we compared (1) the standard method of 40 constant stimuli with a duration of 500?ms, (2) a short version of 20 variable stimuli ranging from 200 to 600?ms (different duration method—DD), and (3) an automatic adaptive staircase method where the test adjusts the duration of stimulation according to the participant’s responses (adaptive duration method—AD).</p><p>Based on the number of correct answers and the thresholds obtained with the automatic staircase method, the average scores for the two alternative methods correlate with the score at the standard method. In addition, both alternative methods are able to discriminate between participants with a high sensitivity and those with a lower sensitivity. Finally, the DD method is significantly shorter in terms of administration time than the other two methods.</p><p>This pilot study presents two novel methods to evaluate trigeminal sensitivity which each have a specific superiority over the established technique.</p><p>The DD method cuts testing time in half whereas the AD method provides threshold estimates for individual nostrils.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 1","pages":"19 - 26"},"PeriodicalIF":1.0,"publicationDate":"2020-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09281-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5569171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Debittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup 辣木(Lam.)强化南印度速溶汤中的叶子

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-05-27 DOI: 10.1007/s12078-020-09280-1

Y. K. Kiki Chan, G. Gurumeenakshi, N. Varadharaju, Yu-Ling Cheng, Levente L. Diosady

{"title":"Debittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup","authors":"Y. K. Kiki Chan, G. Gurumeenakshi, N. Varadharaju, Yu-Ling Cheng, Levente L. Diosady","doi":"10.1007/s12078-020-09280-1","DOIUrl":"https://doi.org/10.1007/s12078-020-09280-1","url":null,"abstract":"<p><i>Moringa oleifera</i> (Lam.) is a nutritious plant species that has the potential to alleviate food insecurity in low- and middle-income regions. However, the bitter taste associated with <i>M. oleifera</i> leaves is a key barrier to its acceptance as food. It was hypothesized that reducing the bitterness in <i>M. oleifera</i>-fortified instant soups would increase their acceptance.</p><p>Acid soaking and the addition of a sweetener (aspartame) were examined for their effectiveness in the removal of bitter taste in <i>M. oleifera</i> leaves. Fifty assessors rated the acceptance and perceived bitterness in a randomized complete block sensory evaluation. South Indian instant soup samples with 0%, 50% and 100% replacement of vegetable powder with <i>M. oleifera</i> leaf powder were evaluated.</p><p>Acceptance for <i>M. oleifera</i>-fortified instant soups was higher for samples with lower perceived bitterness. Addition of sweetener was found to be effective in increasing the acceptability and reducing the perceived bitterness at the 50% replacement level, but not at the 100% replacement level. Perceived bitterness did not decrease in formulations with acid-soaked <i>M. oleifera</i> leaves.</p><p>Undesirable organoleptic properties need to be masked or removed for the acceptance of <i>M. oleifera</i> leaves as a regular food. We recommend that foods fortified with <i>M. oleifera</i> to include a sweet excipient to reduce the bitter tastes.</p><p>Fortified instant soup samples with reduced perceived bitterness had increased acceptability. Debittered <i>M. oleifera</i>-fortified foods would appeal to consumers, which would increase their consumption and could lead to reduced prevalence of micronutrient deficiencies.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 1","pages":"11 - 18"},"PeriodicalIF":1.0,"publicationDate":"2020-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09280-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5493351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Screening for Age-Related Olfactory Decline Using a Card-Type Odor Identification Test Designed for Use with Japanese People 使用专为日本人设计的卡片式气味识别测试筛选与年龄相关的嗅觉衰退

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-05-21 DOI: 10.1007/s12078-020-09279-8

Naomi Gotow, Kohsuke Yamamoto, Takefumi Kobayashi, Tatsu Kobayakawa

{"title":"Screening for Age-Related Olfactory Decline Using a Card-Type Odor Identification Test Designed for Use with Japanese People","authors":"Naomi Gotow, Kohsuke Yamamoto, Takefumi Kobayashi, Tatsu Kobayakawa","doi":"10.1007/s12078-020-09279-8","DOIUrl":"https://doi.org/10.1007/s12078-020-09279-8","url":null,"abstract":"<p>A card-type odor identification test called the “Open Essence (OE),” consisting of 12 types of everyday odors familiar to Japanese people, was recently developed. In this study, we calculated the cut-off value of the OE score for screening for age-related olfactory decline.</p><p>Participants aged 23 to 91 performed the OE test. After we confirmed that the OE score differed significantly between young/middle-aged adults (under 65?years old) and elderly adults (over 65?years old), we assumed that the young/middle-aged group had normal olfactory ability, whereas the elderly group had experienced a decline in odor identification ability. We then performed receiver operating characteristic (ROC) analysis using the OE score.</p><p>The cut-off value of the OE score for screening for age-related olfactory decline, calculated on the basis of the ROC curve, was 8.</p><p>Individuals with the OE scores of 7 or less may have age-related olfactory decline. Our finding suggests that this cut-off value could be used to screen Japanese people with age-related olfactory decline.</p><p>The OE test is self-administered and has a cut-off value of the OE score for screening for age-related olfactory decline. Therefore, it is expected to be useful in mass screening for elderly adults.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 1","pages":"1 - 10"},"PeriodicalIF":1.0,"publicationDate":"2020-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09279-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4837857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Exploring the Relationship Between Psychopathy and Taste Perception 探讨精神病与味觉的关系

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-01-23 DOI: 10.1007/s12078-020-09278-9

Mehmet K. Mahmut, Breanna Banzer

{"title":"Exploring the Relationship Between Psychopathy and Taste Perception","authors":"Mehmet K. Mahmut, Breanna Banzer","doi":"10.1007/s12078-020-09278-9","DOIUrl":"https://doi.org/10.1007/s12078-020-09278-9","url":null,"abstract":"<p>Higher psychopathic traits have been consistently associated with poorer olfactory abilities; however, only one study as reported by Sagioglou and Greitemeyer (Appetite 96:299-308, 2016) has explored whether psychopathy is linked to taste?perception. Using self-report measures, Sagioglou and Greitemeyer (2016) found higher psychopathic traits were associated with higher liking ratings for bitter stimuli. The aim of the current study was to determine whether direct assessment of taste perception was linked with psychopathic traits.</p><p>Seventy-eight participants (41 females) rated four tastants (i.e. bitter, sweet, salty and sour), at four concentrations. For each of the 16 stimuli, participants rated how much they liked, how disgusting and how intense they perceived each tastant.</p><p>Contrary to previous findings, higher psychopathic traits were not associated with higher liking ratings for bitter stimuli, but instead associated with higher disgust ratings of bitter stimuli. Moreover, higher psychopathic traits were associated with higher taste intensity ratings, suggesting psychopathy may be associated with increased taste sensitivity.</p><p>Higher degrees of psychopathic traits are associated with higher disgust ratings of bitter stimuli.</p><p>The findings suggest that the chemical senses may be another confirmatory method for differentiating those with low and high psychopathic traits.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 1","pages":"47 - 56"},"PeriodicalIF":1.0,"publicationDate":"2020-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-020-09278-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4890719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

The c-kit Receptor Tyrosine Kinase Marks Sweet or Umami Sensing T1R3 Positive Adult Taste Cells in Mice c-kit受体酪氨酸激酶标记甜或鲜味感知小鼠T1R3阳性成年味觉细胞

IF 1 4区医学

Chemosensory Perception Pub Date : 2020-01-06 DOI: 10.1007/s12078-019-09277-5

Ezen Choo, Robin Dando

引用次数: 3