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1 Diabetes, Endocrinology, and Obesity Branch, National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD 20892, USA; National Institute on Drug Abuse (NIDA), NIH, Baltimore, MD 21224, USA.
2 National Center for Complementary and Integrative Health (NCCIH), NIH, Bethesda MD 20892, USA. Electronic address: alexander.chesler@nih.gov.
1 Diabetes, Endocrinology, and Obesity Branch, National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD 20892, USA; National Institute on Drug Abuse (NIDA), NIH, Baltimore, MD 21224, USA.
2 National Center for Complementary and Integrative Health (NCCIH), NIH, Bethesda MD 20892, USA. Electronic address: alexander.chesler@nih.gov.
Animals use their sense of taste to evaluate the quality and safety of food before ingestion. In this issue of Cell, Zhang and colleagues provide a comprehensive exploration into the elusive mechanisms underlying sour detection.
Zhang J, Jin H, Zhang W, Ding C, O'Keeffe S, Ye M, Zuker CS.Zhang J, et al.Cell. 2019 Oct 3;179(2):392-402.e15. doi: 10.1016/j.cell.2019.08.031. Epub 2019 Sep 19.Cell. 2019.PMID: 31543264
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