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Najnowsza teoria naukowców z Uniwersytetu Stanu Oregon w USA głosi, że do pięciu podstawowych smaków może dołączyć smak skrobiowy. Wyniki badań przeprowadzonych na zwierzętach i ludziach zdają się jasno wskazywać na istnienie odrębnych receptorów dla smaku skrobiowego, innych niż dla smaku słodkiego. Skrobia jest homopolimerem glukozowym, tworzącym α-glukozydowy łańcuch zwany glukozanem lub glukanem...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.