Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals.
- Provides a comprehensive overview for all chemosensory transduction mechanisms
- Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing
- Edited by leading experts in the field of olfactory transduction
- Focuses on mammals, but lower vertebrates and invertebrate model systems are also included
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