Variability in Human Bitter Taste Sensitivity to Chemically Diverse Compounds Can Be Accounted for by Differential TAS2R Activation

Chemical Senses - Tập 40 Số 6 - Trang 427-435 - 2015
Eugeni Roura1, Asya Aldayyani1,2, Pridhuvi Thavaraj1, Sangeeta Prakash2, D. R. Greenway2, Walter G. Thomas3, Wolfgang Meyerhof4, Natacha Roudnitzky4, Simon R. Foster3
1Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
2School of Agriculture and Food Science, The University of Queensland, St Lucia, Queensland 4072, Australia
3School of Biomedical Sciences, The University of Queensland, St. Lucia, Queensland 4072, Australia and
4Department of Molecular Genetics, German Institute of Human Nutrition (DIfE) Potsdam-Rehbruecke, Nuthetal, Germany

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