Dried Bonito Dashi: Taste Qualities Evaluated Using Conditioned Taste Aversion Methods in Wild-Type and T1R1 Knockout Mice
Author:
Publisher
Oxford University Press (OUP)
Subject
Behavioral Neuroscience,Physiology (medical),Sensory Systems,Physiology
Link
http://academic.oup.com/chemse/article-pdf/40/2/125/815018/bju067.pdf
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1. Dried Bonito Dashi: A Preferred Fish Broth Without Postoral Reward Actions in Mice
2. MSG intake and preference in mice are influenced by prior testing experience
3. The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice
4. Amino acid and carbohydrate preferences in C57BL/6ByJ and 129P3/J mice
5. Intake of Umami-Tasting Solutions by Mice: A Genetic Analysis
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