BITTER PEPTIDE FROM CHEDDAR CHEESE

被引：62

作者：

HAMILTON, JS ^{[1
]}

HILL, RD ^{[1
]}

VANLEEUW.H ^{[1
]}

机构：

[1] CSIRO,DIV FOOD RES,DAIRY RES LAB,HIGHETT,MELBOURNE,AUSTRALIA

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 02期

关键词：

D O I：

10.1080/00021369.1974.10861162

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：375 / 379

页数：5

共 11 条

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[5] USE OF 2,4,6-TRINITROBENZENE SULFONIC ACID FOR DEMONSTRATION OF AMINO ACIDS IN AUTOMATIC AMINO ACID ANALYSERS [J].

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[6] ISOLATION OF BITTER AND ASTRINGENT FRACTIONS FROM CHEDDAR CHEESE [J].

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ELLIOTT, JA .

JOURNAL OF DAIRY SCIENCE, 1971, 54 (01) :8-+

[7] BITTERNESS AND CHEMICAL STRUCTURE [J].

KUBOTA, T ;

KUBO, I .

NATURE, 1969, 223 (5201) :97-&

[8]

Mercier J. C., 1972, Milchwissenschaft, V27, P402

[9] PREDICTION OF BITTERNESS OF PEPTIDES FROM THEIR AMINO ACID COMPOSITION [J].

NEY, KH .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 147 (02) :64-&

[10]

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