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Autor:
David H. Overstreet, Alexey B. Kampov-Polevoy, Irina V. Viglinskaya, O P Kasheffskaya, Amir H. Rezvani, James A. Halikas, J.D. Sinclair, B A Badistov, Sergey B. Seredenin
Publikováno v:
Physiology & Behavior. 59:683-688
The experiments were designed to study the association between consumption of palatable 0.1% (w/v) saccharin solution, voluntary drinking of 10% (v/v) ethanol solution, and pain sensitivity measured with the hot plate test. Rat lines that were geneti