Despite its importance in dietary selection, human umami taste remains the most poorly understood of the five taste qualities, and its genetic and molecular determinants are largely unknown. The long term goal of the proposed work is to elucidate genetic and molecular mechanisms responsible for the human sensation of umami taste.
|Effective start/end date||7/25/10 → 7/24/15|
- National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))
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