IMPORTANCE OF THE VISCOUS SUBSTANCE AT THE TIP OF THE LABELLAR TASTE HAIRS OF PHORMIA-REGINA M ON THE SALT-SUGAR INTERACTION

被引：7

作者：

PIETRA, P

ANGIOY, AM

LISCIA, A

CRNJAR, R

机构：

[1] Institute of General Physiology, University of Cagliari, Cagliari, I-09100

来源：

EXPERIENTIA | 1979年 / 35卷 / 09期

关键词：

D O I：

10.1007/BF01963284

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：

The role of the mucopolysaccharide layer at the tip of labellar taste hairs of Phormia regina M. on the inhibitory mechanism of sugar ont he stimulating effect of salt and vice versa has been investigated. © 1979 Birkhäuser Verlag.

引用

页码：1196 / 1197

页数：2

共 9 条

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[6]

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[8]

STURCKOW B, 1967, OLFACTION TASTE, V2, P707

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