The bitter-sweet taste of amino acids

Lesley Anson

Nature, 2002, vol. 416, issue 6877, 136-136

Abstract: We can't make amino acids so they need to form part of our diet. Fortunately, mammals have evolved a taste for these essential protein components, and researchers are beginning to unravel the underlying molecular mechanisms.

Date: 2002
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.nature.com/articles/416136b Abstract (text/html)
Access to the full text of the articles in this series is restricted.

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:nat:nature:v:416:y:2002:i:6877:d:10.1038_416136b

Ordering information: This journal article can be ordered from
https://www.nature.com/

DOI: 10.1038/416136b

Access Statistics for this article

Nature is currently edited by Magdalena Skipper

More articles in Nature from Nature
Bibliographic data for series maintained by Sonal Shukla () and Springer Nature Abstracting and Indexing ().