Capsaicin modifies responses of rat chorda tympani nerve fibers to NaCl

Chemical Senses

Volumn 22, Issue 3, 1997, Pages 249-255

  Osada, Kazumi ^a   Komai, Michio ^a   Bryant, Bruce P ^b   Suzuki, Hitoshi ^c   Goto, Atsuko ^a   Tsunoda, Kenji ^a   Kimura, Shuichi ^d   Furukawa, Yuji ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b MONELL CHEMICAL SENSES CENTER   (United States)

^c ISHINOMAKI SENSHU UNIVERSITY   (Japan)

^d Showa Women's University   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; CAPSAICIN; POTASSIUM; SODIUM CHLORIDE;

ANIMAL EXPERIMENT; ARTICLE; CHORDA TYMPANI; CONTROLLED STUDY; FEMALE; NERVE ENDING; NERVE POTENTIAL; NONHUMAN; PRIORITY JOURNAL; RAT; TASTE; TASTE BUD; TRIGEMINAL NERVE;

ANIMALS; CAPSAICIN; CHORDA TYMPANI NERVE; ETHANOL; FEMALE; NERVE FIBERS; RATS; RATS, SPRAGUE-DAWLEY; SODIUM CHLORIDE; TASTE;

ANIMALIA; CHORDA;

EID: 0030912533     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/22.3.249     Document Type: Article

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