Making sense of chemicals

被引：31
作者：
Gilbertson, TA
Kinnamon, SC
机构：
[1] COLORADO STATE UNIV, DEPT ANAT & NEUROBIOL, FT COLLINS, CO 80523 USA
[2] UNIV COLORADO, HLTH SCI CTR, ROCKY MT TASTE & SMELL CTR, DENVER, CO 80262 USA
来源：
CHEMISTRY & BIOLOGY | 1996年 / 3卷 / 04期
关键词：
D O I：
10.1016/S1074-5521(96)90102-7
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：
The sensation of taste is initiated when chemicals interact with peripheral receptors in the oral cavity, activating a cascade of cellular events that lead to changes in neurotransmitter release onto afferent nerve fibers. The mechanisms of taste transduction are diverse and involve a rich array of signaling components.
引用
收藏
页码：233 / 237
页数：5
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