BIOCHEMICAL STUDIES OF TASTE SENSATION .5. BINDING OF QUININE TO BOVINE TASTE PAPILLAE AND TASTE BUD CELLS

被引：11

作者：

BRAND, JG

ZEEBERG, BR

CAGAN, RH

机构：

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

[2] VET ADM HOSP,PHILADELPHIA,PA 19104

来源：

INTERNATIONAL JOURNAL OF NEUROSCIENCE | 1976年 / 7卷 / 01期

关键词：

D O I：

10.3109/00207457609147199

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

引用

页码：37 / 43

页数：7

共 18 条

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

BRAND, JG ;

CAGAN, RH .

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[4]

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[5]

CAGAN R, IN PRESS

[6]

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[7] BIOCHEMICAL STUDIES OF TASTE SENSATION .1. BINDING OF C-14-LABELED SUGARS TO BOVINE TASTE PAPILLAE [J].

CAGAN, RH .

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[8] BITTER-SENSITIVE PROTEIN FROM PORCINE TASTE BUDS [J].

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LOPIEKES, DV ;

DOIG, AR .

NATURE, 1968, 218 (5144) :884-&

[9]

FAULL JR, 1969, FED PROC, V28, P275

[10] TASTE RESPONSES IN RUMINANTS .4. REACTIONS OF PYGMY GOATS, NORMAL GOATS, SHEEP AND CATTLE TO ACETIC ACID AND QUININE HYDROCHLORIDE [J].

GOATCHER, WD ;

CHURCH, DC .

JOURNAL OF ANIMAL SCIENCE, 1970, 31 (02) :373-&

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