Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor.

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作者： Yuxia,Fan ^[1] ; Yulin,Huang ^[2] ; Ninglong,Zhang ^[1] ; Gaole,Chen ^[1] ; Shui,Jiang ^[1] ; Yin,Zhang ^[3] ; Guangchang,Pang ^[4] ; Wenli,Wang ^[5] ; Yuan,Liu ^[6]

作者单位： Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China. ^[1] Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China. ^[2] Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China. ^[3] Biotechnology & Food Science College, Tianjin University of Commerce, Tianjin, 300134, China. ^[4] Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China. Electronic address: wenli-wang@sjtu.edu.cn. ^[5] Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China. Electronic address: y_liu@sjtu.edu.cn. ^[6]

关键词 Kinetic Receptor Signals coding Taste bud biosensor Umami