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Struttura specializzata di un organo sensorio eccitabile, capace di ricevere uno stimolo e convertirlo in flusso nervoso.
Nota: i recettori vengono classificati secondo il tipo di energia associata allo stimolo (luce, calore, suono ecc.).
Last Posts
The IOC Leads Key Discussions on International Olive Oil Standards in the United States
The International Olive Council (IOC), in partnership with The Culinary Institute of America (CIA), held a high-level scientific and regulatory meeting today under the theme “Olive Oil and the World Table: Dialogues on the...
This week on OHIS
MADRID, SPAIN / 26.06.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet has long been associated with a reduced risk of noncommunicable...
OLIVE SECTOR STATISTICS – MAY/JUNE 2025
MADRID, SPAIN / 25.06.2025
Welcome to the IOC, the only intergovernmental organisation in the world that brings together all stakeholders involved in the production and consumption of olive oil and table olives. Here you will find a summary of the...
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