Making sense of chemicals

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Abstract

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. © Current Biology Ltd.

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Gilbertson, T. A., & Kinnamon, S. C. (1996). Making sense of chemicals. Chemistry and Biology. Elsevier Ltd. https://doi.org/10.1016/S1074-5521(96)90102-7

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