Enhancement of taste responses to acids by calcium ions.
作者信息
Nagahama S, Kurihara K
出版信息
Comp Biochem Physiol A Comp Physiol. 1984;77(1):63-6. doi: 10.1016/0300-9629(84)90012-4.
PMID:6141032
Abstract
The frog taste nerve responses to HCl and acetic acids were greatly enhanced by increasing calcium concentration in a solution to which the tongue had adapted when the lingual artery was perfused with Ringer solution. Enhancement was not seen in the responses to other taste stimuli.
摘要
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