Relationship between Taste and Structure of O-Aminoacyl Sugars Containing Basic Amino Acids
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概要
- 論文の詳細を見る
To study the relationship between taste and structure of O-aminoacyl sugars, a number of O-aminoacyl sugars containing basic amino acids were prepared. Taste quality of O-aminoacyl sugars was dependent on the side chain length of basic amino acids that were introduced into sugars. O-Aminoacyl sugars had an excellent sodium ion diet effect that could reduce sodium ion intake to 10%.
- 社団法人日本農芸化学会の論文
- 1993-01-23
著者
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Takahashi M
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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OKAI Hideo
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Tamura Masahiro
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
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Okai H
Hiroshima Univ. Hiroshima Jpn
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Okai Hideo
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Tamura M
Kowa Co. Ltd. Tokyo Jpn
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Tada M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Tamura Masahiro
Department Of Fermentation Technology Faculty Of Engineering Hiroshima University
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Nakamura Kahoru
Department Of Nutrition Tokyo University Of Agriculture
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Takahashi M
Department Of Chemistry Toho University
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Kouge K
Sanshin Chemical Ind. Co. Ltd. Yamaguchi
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