Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein
NAKAJIMA, Ken-ichiro, KOIZUMI, Ayako, IIZUKA, Kisho, ITO, Keisuke, MORITA, Yuji, KOIZUMI, Taichi, ASAKURA, Tomiko, SHIMIZU-IBUKA, Akiko, MISAKA, Takumi, ABE, Keiko
Published in Bioscience, biotechnology, and biochemistry (2011)
Published in Bioscience, biotechnology, and biochemistry (2011)
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pH-Dependent structural change in neoculin with special reference to its taste-modifying activity
Morita, Y., Tokyo Univ. (Japan), Nakajima, K, Iizuka, K, Terada, T, Shimizu Ibuka, A, Ito, K, Koizumi, A, Asakura, T, Misaka, T, Abe, K
Published in Bioscience, biotechnology, and biochemistry (01.11.2009)
Published in Bioscience, biotechnology, and biochemistry (01.11.2009)
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