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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
This week on OHIS
MADRID, SPAIN / 04.10.2024
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week, we delve into the remarkable health benefits of olive oil, particularly its role...
Meeting with the Portuguese authorities and olive oil sector
PORTUGAL / 03.10.2024
A recap of the Executive Director’s visit to Portugal IOC Executive Director Jaime Lillo travelled to Portugal from 9 to 11 September to meet the country’s newly appointed Minister for Agriculture, José Manuel...
21st Edition of the University Title in Virgin Olive Oil Tasting
JAEN, SPAIN / 02.10.2024
The course will run from 25 September to 19 December 2024 Last week, the University of Jaén (UJA), a key IOC partner, inaugurated the 21st edition of the University Title in Virgin Olive Oil Tasting. This edition welcomes...
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