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Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls

机译：与健康对照相比，味道疾病患者菌毒性密度和唾液组成的差异

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Ute Walliczek-Dworschak; Franz Schöps; Gilles Feron; Helene Brignot; Antje Hähner; Thomas Hummel;
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1. Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls [J] . Walliczek-Dworschak Ute, Schoeps Franz, Feron Gilles, Chemical Senses . 2017,第8期

机译：与健康对照相比，味道疾病患者菌毒性密度和唾液组成的差异
2. Differences in Responses on the Modified Clinical Test of Sensory Interaction and Balance on Medium Firm and Medium Density Foam in Healthy Controls and Patients with Vestibular Disorders [J] . Helen?S. Cohen, Haleh Sangi-Haghpeykar Biomedicine hub. . 2020,第1期

机译：对感觉相互作用的改性临床试验的差异，健康对照中的中等坚固和中密度泡沫的平衡及前庭障碍患者
3. Reduced sleep spindle density in adolescent patients with early-onset schizophrenia compared to major depressive disorder and healthy controls [J] . Gerstenberg Miriam, Furrer Melanie, Tesler Noemi, Schizophrenia research . 2020,第1期

机译：与主要抑郁症和健康对照相比，青少年患者的睡眠主轴密度降低了青少年患者
4. Tissue-on-tissue lubricity studies of saliva substitutes as-supplied, mixed with and compared with human saliva from control and xerostomia patients [C] . Ganesh R., Baier R., Meyer A. IEEE Annual Northeast Bioengineering Conference . 2010

机译：对照和口干症患者唾液替代品的组织间润滑性研究
5. Transduction mechanisms of monosodium glutamate in taste cells of rat fungiform papillae. [D] . Lin, Weihong. 1999

机译：味精在大鼠真菌状乳头味觉细胞中的转导机制。
6. Differences in Responses on the Modified Clinical Test of Sensory Interaction and Balance on Medium Firm and Medium Density Foam in Healthy Controls and Patients with Vestibular Disorders [O] . Helen S. Cohen, Haleh Sangi-Haghpeykar 2020

机译：对感觉相互作用的改性临床试验的差异健康对照中的中等坚固和中密度泡沫的平衡及前庭障碍患者
7. Taste papillae density and taste perception in adolescents with eating disorders and a healthy control group [O] . Kaltenhofer Alice 2009

机译：饮食失调的青少年和健康对照组的味觉乳头密度和味觉

Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls

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