Taste sensitivities to PROP and PTC vary independently in mice

Chemical Senses

Volumn 28, Issue 8, 2003, Pages 695-704

  Nelson, Theodore M ^a   Munger, Steven D ^a   Boughter Jr , John D ^b  

^a UNIVERSITY OF MARYLAND SCHOOL OF MEDICINE   (United States)

^b UNIVERSITY OF TENNESSEE HEALTH SCIENCE CENTER   (United States)

Author keywords

Bitter; Brief access test; Intake test; Mouse

Indexed keywords

PROPYLTHIOURACIL; UREA DERIVATIVE; G PROTEIN COUPLED RECEPTOR; PHENYLTHIOUREA; T2R TASTE RECEPTORS; WATER;

ANIMAL EXPERIMENT; ARTICLE; BITTER TASTE; CLINICAL OBSERVATION; CONCENTRATION RESPONSE; CONTROLLED STUDY; CORRELATION ANALYSIS; GENETIC VARIABILITY; GUSTATORY SYSTEM; MALE; MOUSE; MOUSE STRAIN; NONHUMAN; PRIORITY JOURNAL; REGULATORY MECHANISM; STATISTICAL SIGNIFICANCE; TASTE ACUITY; TASTE AVERSION; TASTE DISCRIMINATION; TASTE PREFERENCE; ANIMAL; ANIMAL FOOD; CHEMISTRY; DRINKING BEHAVIOR; DRUG EFFECT; FEEDING BEHAVIOR; FOOD PREFERENCE; GENETIC POLYMORPHISM; GENETICS; PHYSIOLOGY; TASTE;

MAMMALIA;

ANIMAL FEED; ANIMALS; DRINKING BEHAVIOR; FEEDING BEHAVIOR; FOOD PREFERENCES; MALE; MICE; PHENYLTHIOUREA; POLYMORPHISM, GENETIC; PROPYLTHIOURACIL; RECEPTORS, G-PROTEIN-COUPLED; TASTE; TASTE THRESHOLD; WATER;

EID: 3042825343     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/bjg062     Document Type: Article

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