Whereas molecular gastronomy is concerned primarily with the food or "smell" molecules, neurogastronomy is more focused on the receptormolecules and the brain's spatial images for smell.
分子美食学主要关注食物或“气味”分子,而神经美食学更关注受体分子和大脑对气味产生的空间图像。
2
In this case, the variation happens inside a gene for one of the receptormolecules that nicotine attaches itself to when it produces its buzz.
在这一情况下,编码一种受体分子基因的内部发生了变异——当这一受体发出信号时,尼古丁就与之结合。
3
It is associated with particular variants of receptormolecules for neurotransmitters in the brain.