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Mechanisms of Taste Transduction
Udgivet af Taylor & Francis Ltd
ISBN
9780367449827
Om denne bog
Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways …
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Bogdetaljer
Forfatter
Stephen D. Roper, Sidney A. Simon
Forlag
Taylor & Francis Ltd
Kategori
Neurovidenskab
ISBN-13
9780367449827
EAN
9780367449827
Format
Hæftet
Sprog
Engelsk
sider
526
Produktbeskrivelse
Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to their development, morphology, composition, electrophysiological and biochemical responses. Details are presented at several levels to appeal to researchers in molecular biology, membrane biophysics, human psychophysics, neuroanatomy, and chemistry. Current research is described in the context of what preceding studies have revealed, and the chapter authors are among today''s most active and highly respected researchers in the field of chemical senses.
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