Nutritional studies of the roles of dietary protein levels and umami in the preference response to sodium chloride for experimental animals-Reference-Cited by-同舟云学术

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Nutritional studies of the roles of dietary protein levels and umami in the preference response to sodium chloride for experimental animals

Published:1991-05 Issue:5 Volume:49 Page:997-1002
ISSN:0031-9384
Container-title:Physiology & Behavior
language:en
Short-container-title:Physiology & Behavior

Author:

Kimura S.,Kim C.H.,Ohtomo I.M.,Yokomukai Y.,Komai M.,Morimatsu F.

Publisher

Elsevier BV

Subject

Behavioral Neuroscience,Experimental and Cognitive Psychology

Reference3 articles.

1. Renewal of cells within taste buds;Beidler;J. Cell Biol.,1965

2. Effects of dietary protein level and umami on taste preference for sodium chloride;Kimura,1987

3. Salt consumption and nutritional state especially dietary protein level;Kimura;Am. J. Clin. Nutr.,1987

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5. Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years;Neuroscience & Biobehavioral Reviews;1999-01

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