The identification of tomato fruit taste QTL and their underlying genes using human taste receptor cells
The taste of foods is perceived as one or a combination of five sensations which are sweet, sour, bitter, salty and umami. The umami taste is best described as a savoury sensation (Ikeda, 2002) and it is of central importance in food flavour. The mammalian taste receptors TIRs form two heteromeric G...
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University of Nottingham
2011
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.605155 |