Effects of different tastants on parotid saliva flow and composition

Chemosensory Perception

Volumn 2, Issue 2, 2009, Pages 108-116

  Neyraud, E ^a,b,c,e   Heinzerling, C I ^a,b   Bult, J H F ^a,d   Mesmin, C ^a   Dransfield, E ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c TNO   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

^e CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Flow; Parotid; pH; Protein; Saliva; Taste

Indexed keywords

GLUTAMATE SODIUM; SUCROSE;

ARTICLE; FLOW RATE; PAROTID GLAND; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN SECRETION; SALIVATION; TASTE ACUITY;

EID: 67349199141     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-009-9041-9     Document Type: Article

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