摘要
味觉的产生主要是味觉细胞通过相关受体分子与溶液中的物质相互作用后产生味觉信号,刺激相关神经中枢所引发。目前,对味觉的研究主要集中在味觉受体分子和信号转导方面,以下将对味觉细胞受体及信号转导的最近研究进展作简要综述。
出处
《中华口腔医学杂志》
CAS
CSCD
北大核心
2009年第12期770-772,共3页
Chinese Journal of Stomatology
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