Methyl 2, 3-Di-O-(L-alanyl)-α-D-glucopyranoside, a New Sweet Substance
スポンサーリンク
概要
著者
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Tamura Masahiro
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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Fukui Sakuzo
Department Of Bioengineering Faculty Of Engineering Fukuyama University
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KINOMURA Keisuke
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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NAKATSUKA Tohru
Department of Fermentation Technology, Faculty of Engineering, Hiroshima University
関連論文
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- Enzymatic Peptide Synthesis with Fatty Acid-modified Chymotrypsin and Trypsin in Aqueous-organic Media
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- Taste of Proline-containing Peptides(Food & Nutrition)
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- Studies of bitter peptides from casein hydrolyzate. X. Synthesis and bitter taste of H-Arg-Gly-Pro-Phe-Pro-Ile-Ile-Val-OH corresponding to C-terminal portion of .BETA.-casein.
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