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| 味道化学漫谈 |
| 曾广植 |
| 中国科学院上海有机化学研究所 |
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摘要：七十年代中期,作者系统查阅“化学文摘”,发现具有甜味的分子结构类型不下五十种,却找不到一种化学结构的理论能圆满地解释其结构-味道间关系。深感呈味分子的结构再简明也仅是客体一方,客体必需与产生味觉的受体器(味蕾)碰撞后,才能使人脑这一主体感受味道。
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| 引用本文: |
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曾广植. 味道化学漫谈[J]. 化学教育（中英文）, 1982, 3(3): 1-8
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