BIOCHEMICAL-STUDIES OF TASTE SENSATION .12. SPECIFICITY OF BINDING OF TASTE LIGANDS TO A SEDIMENTABLE FRACTION FROM CATFISH TASTE TISSUE

被引：32

作者：

CAGAN, RH

机构：

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

[2] UNIV PENN,DEPT OTORHINOLARYNGOL & HUMAN COMMUN,PHILADELPHIA,PA 19104

来源：

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-PHYSIOLOGY | 1986年 / 85卷 / 02期

关键词：

D O I：

10.1016/0300-9629(86)90262-8

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：355 / 358

页数：4

共 16 条

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CAGAN, RH ;

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CAGAN, RH ;

BOYLE, AG .

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[5]

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[6]

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[7] HIGH SENSITIVITY OF CATFISH TASTE RECEPTORS TO AMINO-ACIDS [J].

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[8] ELECTROPHYSIOLOGICAL EVIDENCE FOR ACIDIC, BASIC, AND NEUTRAL AMINO-ACID OLFACTORY RECEPTOR-SITES IN THE CATFISH [J].

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BYRD, RP .

JOURNAL OF GENERAL PHYSIOLOGY, 1984, 84 (03) :403-422

[9]

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[10] TASTE AND TACTILE RECORDINGS FROM THE RAMUS RECURRENS FACIALIS INNERVATING FLANK TASTE-BUDS IN THE CATFISH [J].

DAVENPORT, CJ ;

CAPRIO, J .

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