Biochemistry of taste

Please use this identifier to cite or link to this item: https://elib.belstu.by/handle/123456789/72325

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DC Field	Value	Language
dc.contributor.author	Garapuchik, A. D.	-
dc.date.accessioned	2025-11-12T08:09:40Z	-
dc.date.available	2025-11-12T08:09:40Z	-
dc.date.issued	2025	-
dc.identifier.citation	Garapuchik, A. D. Biochemistry of taste / A. D. Garapuchik // 76-я научно-техническая конференция учащихся, студентов и магистрантов : тезисы докладов, Минск, 14-30 апреля 2025 г. : в 4 ч. Ч. 4. - Минск : БГТУ, 2025. – С. 235-236.	ru
dc.identifier.uri	https://elib.belstu.by/handle/123456789/72325	-
dc.description.abstract	Taste perception is not just a sensory experience but a key biological function that has influenced human dietary choices, health, and adaptation to different environments throughout history. Understanding the biochemical and evolutionary aspects of taste can provide valuable insights into nutrition, food preferences, and even the development of new dietary strategies for health and well-being.	ru
dc.format.mimetype	application/pdf	ru
dc.language.iso	en	ru
dc.publisher	БГТУ	ru
dc.subject	biochemistry	ru
dc.subject	taste	ru
dc.subject	taste buds	ru
dc.subject	taste perception	ru
dc.subject	вкусовые рецепторы	ru
dc.subject	вкусовое восприятие	ru
dc.subject	биохимия	ru
dc.subject	вкус	ru
dc.title	Biochemistry of taste	ru
dc.type	Article	ru
dc.identifier.udc	612.867	-
Appears in Collections:	материалы конференции постатейно

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