RELATIONS BETWEEN STRUCTURE AND BITTER TASTE OF AMINO-ACIDS AND PEPTIDES .1. AMINO-ACIDS AND RELATED COMPOUNDS

被引：72

作者：

WIESER, H

BELITZ, HD

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,LOTH STR 17,D-8000 MUNICH,FED REP GER

[2] DEUTSCHE FORSCH SANSTALT LEBENSMITTELCHEM,MUNICH,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1975年 / 159卷 / 02期

关键词：

D O I：

10.1007/BF01135779

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：65 / 72

页数：8

共 16 条

[1]

JELLINEK G, 1968, GORDIAN, V68, P9

[2] MOLECULAR THEORY OF SWEET TASTE [J].

KIER, LB .

JOURNAL OF PHARMACEUTICAL SCIENCES, 1972, 61 (09) :1394-+

[3] CONTRIBUTION OF PEPTIDES AND AMINO ACIDS TO TASTE OF FOODSTUFFS [J].

KIRIMURA, J ;

SHIMIZU, A ;

KIMIZUKA, A ;

NINOMIYA, T ;

KATSUYA, N .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :689-&

[4] RELATIONSHIP BETWEEN BITTERNESS OF PEPTIDES AND THEIR CHEMICAL STRUCTURES [J].

MATOBA, T ;

HATA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (08) :1423-&

[5] PREDICTION OF BITTERNESS OF PEPTIDES FROM THEIR AMINO ACID COMPOSITION [J].

NEY, KH .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1971, 147 (02) :64-&

[6]

Petritschek A., 1972, Lebensmittel-Wissenschaft und Technologie, V5, P47

[7]

PULLMAN B, 1974, ADV PROTEIN CHEM, V28, P348

[8]

RIORDAN JF, 1967, METHOD ENZYMOL, V11, P565

[9]

SCHORMULLER J, 1968, ADV FOOD RESEARCH, V16, P269

[10]

SHALLENBERGER RS, 1971, HDB SENSORY PHYSIOLO, V4, P266

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