Our understanding of the molecular basis of taste transduction has lagged behind that of other senses, but now a signalling protein - the G protein α subunit gustducin - has been shown to be taste-tissue specific and essential for both bitter and sweet tastes.
CITATION STYLE
Lindemann, B. (1996). Chemoreception: Tasting the sweet and the bitter. Current Biology, 6(10), 1234–1237. https://doi.org/10.1016/S0960-9822(96)00704-X
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