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How Hot Peppers helped David Julius make the TRP Channel Connection
The Scientist 2005, 19(Supplement 1):s22
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Michael Caterina recalls a graduate student in David Julius' University of California, San Francisco lab who often brought his collection of bottled hot sauces to lab parties, for tasting with guacamole and chips. But the lab's interest in capsaicin goes beyond social gatherings.
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