The Sense of Taste Of genes, molecules and the fascinating biology of one of the most fundamental senses
In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually...
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| Format: | eBook |
| Language: | English |
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Wiesbaden
Springer Fachmedien Wiesbaden
2021, 2021
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| Edition: | 1st ed. 2021 |
| Series: | Springer essentials
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| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- Taste from the point of view of biology
- flavors
- tastes in unusual places