MECHANISMS OF ENHANCEMENT BY NUCLEOTIDES IN RAT TASTE RESPONSES TO VARIOUS AMINO-ACIDS

被引:0
|
作者
YOSHII, K [1 ]
YOKOUCHI, C [1 ]
KURIHARA, K [1 ]
机构
[1] HOKKAIDO UNIV,SAPPORO,HOKKAIDO 060,JAPAN
关键词
D O I
暂无
中图分类号
B84 [心理学]; C [社会科学总论]; Q98 [人类学];
学科分类号
03 ; 0303 ; 030303 ; 04 ; 0402 ;
摘要
引用
收藏
页码:433 / 433
页数:1
相关论文
共 50 条
  • [31] GENETIC CODE CORRELATIONS - AMINO-ACIDS AND THEIR ANTICODON NUCLEOTIDES
    WEBER, AL
    LACEY, JC
    JOURNAL OF MOLECULAR EVOLUTION, 1978, 11 (03) : 199 - 210
  • [32] SELECTIVITY OF THE BINDING OF BIOMETAL IONS WITH AMINO-ACIDS AND NUCLEOTIDES
    MANORIK, PA
    BLIZNYUKOVA, EI
    FEDORENKO, MA
    KOORDINATSIONNAYA KHIMIYA, 1989, 15 (09): : 1168 - 1178
  • [33] AMINO-ACIDS IN THE BRAIN - ANALYSIS OF AMINO-ACIDS IN VARIOUS AREAS OF THE CEREBRAL-CORTEX
    YAMAMOTO, Y
    IWADO, T
    KITAMURA, M
    UNO, K
    SUGIU, R
    FOLIA PSYCHIATRICA ET NEUROLOGICA JAPONICA, 1963, 17 (03): : 299 - 305
  • [34] ALTERATIONS IN STRESS-INDUCED RESPONSES IN THE RAT PRODUCED BY AMINO-ACIDS
    QUIRCE, CM
    VARGAS, G
    COTO, F
    MAICKEL, RP
    STRESS MEDICINE, 1985, 1 (03): : 225 - 229
  • [35] TASTE RESPONSE OF FROG GLOSSOPHARYNGEAL NERVE TO AMINO-ACIDS
    YAMASAKI, K
    KIYOHARA, S
    YAMASHITA, S
    CHEMICAL SENSES, 1987, 12 (03) : 511 - 511
  • [36] HIGH SENSITIVITY OF CATFISH TASTE RECEPTORS TO AMINO-ACIDS
    CAPRIO, J
    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY, 1975, 52 (01): : 247 - 251
  • [37] TASTE RECEPTOR-SITE SPECIFICITY FOR AMINO-ACIDS
    BRAND, JG
    KALINOSKI, DL
    BRYANT, BP
    BRUCH, R
    CHEMICAL SENSES, 1987, 12 (01) : 172 - 173
  • [38] ION DEPENDENCE OF THE EEL TASTE RESPONSE TO AMINO-ACIDS
    YOSHII, K
    KURIHARA, K
    BRAIN RESEARCH, 1983, 280 (01) : 63 - 67
  • [39] RELATIONSHIPS BETWEEN STRUCTURE AND SWEET TASTE OF AMINO-ACIDS
    WIESER, H
    JUGEL, H
    BELITZ, HD
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 164 (04): : 277 - 282
  • [40] TASTE OF ACETYLATED AMINO-ACIDS/ FLAVOR-SIGNIF
    SCHIFFMAN, S
    MOROCH, K
    DUNBAR, J
    CHEMICAL SENSES & FLAVOUR, 1975, 1 (04): : 387 - 401