STUDIES ON FLAVORED PEPTIDES .8. MECHANISM FOR THE BITTER TASTING POTENCY OF PEPTIDES USING O-AMINOACYL SUGARS AS MODEL COMPOUNDS

被引：30

作者：

TAMURA, M ^{[1
]}

MIYOSHI, T ^{[1
]}

MORI, N ^{[1
]}

KINOMURA, K ^{[1
]}

KAWAGUCHI, M ^{[1
]}

ISHIBASHI, N ^{[1
]}

OKAI, H ^{[1
]}

机构：

[1] HIROSHIMA UNIV, FAC ENGN, DEPT FERMENTAT TECHNOL, HIROSHIMA 724, JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1990年 / 54卷 / 06期

关键词：

D O I：

10.1080/00021369.1990.10870166

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1401 / 1409

页数：9

共 17 条

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