title: [THE PHYSIOLOGICAL EFFECTS OF SPICES AND CONDIMENTS. 3. THE EFFECTS OF MEAT SOUPS AND EXTRACTS UPON QUANTITY AND COMPOSITION OF THE SALIVA].
mesh_terms: D000681:Amylases; D035843:Biomedical Research; D003212:Condiments; D005502:Food; D006595:Hexosamines; D006801:Humans; D008460:Meat; D009438:Neuraminic Acids; D010600:Pharmacology; D012463:Saliva; D017365:Spices; D013649:Taste
chemical_list: D006595:Hexosamines; D009438:Neuraminic Acids; D000681:Amylases
keywords: AMYLASE; CLINICAL RESEARCH; CONDIMENTS; HEXOSAMINES; MEAT; NEURAMINIC ACIDS; PHARMACOLOGY; SALIVA; TASTE
vernacular_title: BEITRAEGE ZUR PHYSIOLOGIE DER GEWUERZE UND WUERZSTOFFE. 3. DIE WIRKUNGEN VON FLEISCHBRUEHE UND FLEISCHEXTRAKT AUF SPEICHELMENGE UND SPEICHELBESCHAFFENHEIT.