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Publikováno v:
Current Biology. 31:3525-3537.e6
SUMMARYSour has been studied almost exclusively as an aversive taste modality. Yet, recent work in Drosophila demonstrates that specific carboxylic acids are attractive at ecologically relevant concentrations. Here, we demonstrate that lactic acid is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e55782fef3d4c5e321cb5195a08d636d
https://doi.org/10.1016/j.cub.2021.06.005
https://doi.org/10.1016/j.cub.2021.06.005
