Indochina in Taste Bud Arginine was present in the bud only .

精氨酸只在刚分化的 芽中存在。

Methods : The distribution of taste bud was observed by paraffin serial sections the ultrastructure of taste bud was studied by trasmis-sion electron microscopy .

方法：用石蜡切片观察江豚 味蕾的分布，用透射电镜观察味蕾的超微结构。

Objective : To study whether the transfering mechanism of taste sense is from taste bud path to sensory nerve fiber of lingual papillae .

目的：探索味觉的传递机制是否系 味蕾细胞所接受的信息直接通过神经递质受体作用于舌乳头的感觉神经来完成。

Lingual nerve not only supports fungiform papilla and taste bud but also suppresses the filiform like degeneation of fungiform papilla .

舌神经不仅有支配和营养菌状乳头及其 味蕾的作用，而且还有抑制菌状乳头向丝状乳头异化的功能。

Study on structure of skin gland and taste bud in Silurus meridionalis Chen

南方鲇的皮肤腺和 味蕾结构研究

Changes of Taste Bud and Fungiform Papillae after ~ ( 60 ) Co Radiation in Rat

~（60）Co照射SD大鼠对舌菌状乳头及 味蕾的影响

Experimental study of the fungiform papilla and taste bud regeneration following microsurgical repair of lingual nerve in rat

舌神经切断吻合后菌状乳头 味蕾再生的实验研究

The Study of on Separation and Purification Technology of Taste Bud Cells of Mouse and Application

小鼠 味蕾细胞分离纯化技术建立及应用研究

Researchers in Belgium found that certain taste bud receptors are most sensitive to food molecules that are at or just above room temperature .

比利时的研究者发现，某些 味蕾会对处于室温的食物分子更加敏感。

Localization of p2x_2 and p2x_3 receptors in mouse pharyngeal taste bud

P2X2和P2X3受体在小鼠咽粘膜 味蕾内的分布

Results : Taste buds were found in the epithelium of apex linguae and circumvallate papillae ; the taste bud consisted of light cells and dark cells .

结果：云豹 味蕾分布于舌尖及轮廓乳突的上皮层中，主要由明细胞和暗细胞组成。

The Experimental and Clinical Studies of the Regeneration of Taste Bud and Lingual Nerve after Injury

味蕾、舌神经损伤和再生的实验和临床研究

Sour sweet bitter spiciness and fishiness numb our taste bud so that we can 't taste the light sweet .

又如酸、甜、苦、辣、腥等 味道会麻木我们的 口味、舌 蕾，使我们再也品尝不出清淡的香甜。

The strength of the hydrogen bond between H of NH3 + group and the 3rd receptor site of taste bud resolved in the intensity of sweetness .

氨基上的一个氢原子与甜味接受体上第3点结合 形成氢键，其强度决定 甜味的强弱。