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Biochemical studies of tast sensation. Binding of L-[3H]alanine to a sedimentable fraction from catfish barbel epithelium

The Journal of Biological Chemistry

Jan 10, 1976

J M Krueger, R H Cagan

PMID: 403

Abstract

Large numbers of taste buds are distributed over the body surface of the channel catfish ictalurus punctatus, with the barbels having an especially high density. L-Alanine, as well as certain other amino acids, are taste stimuli in this animal. Epithelial tissue obtained by gentle scrap...read more

Mentioned in this Paper

NT5E
Puromycin Dihydrochloride
Abufne
Receptors, Drug
Plasma Protein Binding Capacity
Mesothelium
Skin
Dace
Taste Buds
Melting
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Biochemical studies of tast sensation. Binding of L-[3H]alanine to a sedimentable fraction from catfish barbel epithelium

The Journal of Biological Chemistry

Jan 10, 1976

J M Krueger, R H Cagan

PMID: 403

DOI:

Abstract

Large numbers of taste buds are distributed over the body surface of the channel catfish ictalurus punctatus, with the barbels having an especially high density. L-Alanine, as well as certain other amino acids, are taste stimuli in this animal. Epithelial tissue obtained by gentle scrap...read more

Mentioned in this Paper

NT5E
Puromycin Dihydrochloride
Abufne
Receptors, Drug
Plasma Protein Binding Capacity
Mesothelium
Skin
Dace
Taste Buds
Melting

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