EVIDENCE FOR A CONSTANT NUMBER OF AVAILABLE SWEET RECEPTOR-SITES AT THRESHOLD CONCENTRATIONS OF SUGARS

被引：6

作者：

BIRCH, GG

MUNTON, SL

机构：

来源：

EXPERIENTIA | 1981年 / 37卷 / 08期

关键词：

D O I：

10.1007/BF01985668

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：839 / 840

页数：2

共 9 条

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[2]

BIRCH G G, 1978, IRCS (International Research Communications System) Medical Science Library Compendium, V6, P214

BIRCH, GG ;

LATYMER, Z ;

HOLLAWAY, M .

[4]

BIRCH GG, 1974, J FOOD SCI, V39, P947, DOI 10.1111/j.1365-2621.1974.tb07283.x

[5] A RATING-SCALE METHOD FOR DETERMINING ABSOLUTE TASTE THRESHOLDS [J].

GREGSON, RAM .

[6]

Hansen K., 1978, TAXIS BEHAVIOR REC B, V5, P233

[7]

Hyvoenen L., 1978, Journal of Food Science, V43, P251, DOI 10.1111/j.1365-2621.1978.tb09784.x

[8] EFFECTS OF SOLUTION TEMPERATURE ON TASTE INTENSITY IN HUMANS [J].

MOSKOWITZ, HR .

[9]

Shallenberger R. S., 1975, SUGAR CHEM