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DOI :
10.3791/62126-v
February 11th, 2021
Chapters
0:04
Introduction
1:44
Tissue Preparation
4:23
Results: Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
6:43
Conclusion
本文描述了整个真菌样、环形和上颚味蕾的组织制备、染色和分析方法,这些味蕾始终如一地产生完整和完整的味蕾(包括支配它们的神经纤维),并保持味蕾内结构与周围之间的关系。
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