Taste and ACE Inhibitory Activity of γ-Aminobutyric Acid Containing Peptides
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概要
- 論文の詳細を見る
- 2003-02-01
著者
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Kato Eri
Graduate School Of Agriculture Sciences Of Functional Foods Integrated Department Shinshu University
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KAYAHARA Hiroshi
Graduate School of Agriculture, Shinshu University
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NAKAMURA Kozo
Graduate School of Agriculture, Shinshu University
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ANDO Kana
Graduate School of Agriculture, Sciences of Functional Foods, Integrated Department, Shinshu Univers
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Ando Kana
Graduate School Of Agriculture Sciences Of Functional Foods Integrated Department Shinshu University
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Nakamura Kozo
Graduate School Of Agriculture Sciences Of Functional Foods Integrated Department Shinshu University
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Kayahara Hiroshi
Graduate School Of Agriculture Sciences Of Functional Foods Integrated Department Shinshu University
関連論文
- Using Computer Modeling to Study Lactam Ring Formation during Monatin Analogue Synthesis
- Sweetness Production of Taurine Dipeptides Based on Their Crystal Structures and Characterized Conformations
- The C-C Bond Formation with Alkyl Halide in Monatin Analogue Synthesis and Their Tastes Expression
- Control of Lactamization during the Synthesis of the Monatin Analogue
- Taste and ACE Inhibitory Activity of γ-Aminobutyric Acid Containing Peptides
- Total Synthesis of Monatin and the Taste Expression
- Synthesis of Taurine Peptides and Determination of Their Taste and Agglutination Activity
- Isolation of Hydrophilic ACE Inhibitory Peptides from Fermented Buckwheat Sprout