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Interaction of Saliva and Taste
A. I. Spielman
Molecular Pathobiology
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Medicine & Life Sciences
Bicarbonates
10%
Citric Acid
10%
Cues
8%
Food
6%
Glutamic Acid
8%
Mouth
7%
Salivary Glands
9%
Salivary Proteins and Peptides
13%
Satureja
14%
Signal Transduction
7%
Sodium Chloride
10%
Sodium Glutamate
12%
Taste Threshold
15%