Gustatory responsiveness to food-associated saccharides in European rabbits, Oryctolagus cuniculus

Physiology and Behavior

Volumn 76, Issue 2, 2002, Pages 335-341

  Laska, Matthias ^a  

^a UNIVERSITY OF MUNICH   (Germany)

Author keywords

Food associated tastants; Gustatory performance; Oryctolagus cuniculus; Rabbits; Relative sweetness; Taste preference thresholds

Indexed keywords

CARBOHYDRATE; FRUCTOSE; GLUCOSE; GLUCOSE POLYMER; LACTOSE; MALTOSE; STARCH; SUCROSE; TAP WATER;

ANIMAL EXPERIMENT; ARTICLE; CARBOHYDRATE ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DECISION MAKING; DIET; EUROPE; EVOLUTIONARY ADAPTATION; FEMALE; MALE; NONHUMAN; NUTRITIONAL SCIENCE; ORYCTOLAGUS CUNICULUS; PRIMATE; PRIORITY JOURNAL; RABBIT; RODENT; SWEETNESS; TASTE ACUITY; TASTE BUD; TASTE PREFERENCE; TIME;

EID: 0036606962     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0031-9384(02)00719-9     Document Type: Article

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