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Ajinomoto Co. Inc. Kanagawa Jpn | 論文
- Enzymatic Synthesis and Chemical Properties of Sweet Aminomalonyl (Ama) Dipeptide Esters (R)-Ama-(S)-Phe-OMe and (R)-Ama-(S)-Phe-OEt
- N-Terminal Extension of Sweet Peptides in Relation to the Structural Features of Peptide Sweeteners(Organic Chemistry)
- Immobilization of Enzyme in Protein Films Prepared Using Transglutaminase(Food & Nutrition)
- α_-Casein Film Prepared Using Transglutaminase(Food & Nutrition)
- Formation of 1-Deoxy-ketoses by Pyruvate Dehydrogenase and Acetoin Dehydrogenase(Microbiology & Fermentation Industry)
- Solid-phase Synthesis and Structure-Taste Relationships of Analogs of the Sweet Protein Monellin
- Highly Probable Active Site of the Sweet Protein Monellin
- Solid-Phase Synthesis of [Asn^]-, [Asn^]-, [Gln^]-, and [Asn^]Monellin, Analogues of the Sweet Protein Monellin
- Solid-Phase Synthesis of Crystalline [Ser^] B-Chain Monellin, an Analogue of the Sweet Protein Monellin(Organic Chemistry)
- Solid-Phase Synthesis of Crystalline Monellin, a Sweet Protein(Organic Chemistry)
- Solid-Phase Synthesis and Crystallization of [Asn^, Gln^, Asn^]-A-Chain-[Asn^, Glu^]-B-Chain-Monellin, an Analogue of the Sweet Protein Monellin(Organic Chemistry)
- Complete Amino Acid Sequence of the Sweet Protein Monellin(Biological Chemistry)
- Solid-Phase Synthesis and Crystallization of Monellin, an Intensely Sweet Protein(Organic Chemistry)
- Inhibition of Angiotensin-Converting Enzyme by Synthetic Peptide Fragments of Various β-Caseins(Biological Chemistry)
- Inhibition of Angiotensin-Converting Enzyme by Synthetic Peptide Fragments of Human κ-Casein(Biological Chemistry)
- Inhibition of Angiotensin-converting Enzyme by Synthetic Peptides of Human β-Casein(Biological Chemistry)
- N^ε-Acyllysine Derivatives Inhibit Aspartokinase in Brevibacterium lactofermentum
- Selection and Breeding of Lysine-accumulating Saccharomyces cerevisiae as a Stable Source of Lysine in the Rumen
- Proline in the Osmoregulation of Brevibacterium lactofermentum(Biological Chemistry)
- Functional Properties of Heterologous Polymer Prepared by Transglutaminase between Milk Casein and Soybean Globulin(Food & Nutrition)
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