Molecular Design of Sweet Tasting Compounds Based on 3β-Amino-3β-deoxy-18β-glycyrrhetinic Acid : Amido Functionality Eliciting Tremendous Sweetness
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概要
- 論文の詳細を見る
- 2005-03-05
著者
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Tamagaki Seizo
Department Of Applied & Bioapplied Chemistry Graduate School Of Engineering Osaka City Universit
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Tamagaki Seizo
Department Of Applied & Bioapplied Chemistry Graduate School Of Engineering Osaka City Universit
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IJICHI So
Department of Applied & Bioapplied Chemistry, Graduate School of Engineering, Osaka City University
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Ijichi So
Department Of Applied & Bioapplied Chemistry Graduate School Of Engineering Osaka City Universit
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