BIOCHEMICAL STUDIES OF TASTE SENSATION .3. PREPARATION OF A SUSPENSION OF BOVINE TASTE BUD CELLS AND THEIR LABELING WITH A FLUORESCENT-PROBE

被引：14

作者：

BRAND, JG

CAGAN, RH

机构：

[1] UNIV PENN MONELL CHEM SENSES CTR,PHILADELPHIA,PA 19104

[2] VET ADM HOSP,PHILADELPHIA,PA 19104

来源：

JOURNAL OF NEUROBIOLOGY | 1976年 / 7卷 / 03期

关键词：

D O I：

10.1002/neu.480070304

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

引用

页码：205 / 220

页数：16

共 22 条

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[2]

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[3]

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[4]

CAGAN R H, 1974, P19

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CAGAN, RH .

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[6]

CAGAN RH, IN PRESS

[7] SWEET-SENSITIVE PROTEIN FROM BOVINE TASTE BUDS - ISOLATION AND ASSAY [J].

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PRICE, S .

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[8]

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[9] THE BINDING OF ORGANIC IONS BY PROTEINS [J].

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[10] THE EFFECT OF SOLVENT ON SPECTRA .1. A NEW EMPIRICAL MEASURE OF SOLVENT POLARITY - Z-VALUES [J].

KOSOWER, EM .

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