THE RELATIONSHIP BETWEEN TASTE AND PRIMARY STRUCTURE OF DELICIOUS PEPTIDE (LYS-GLY-ASP-GLU-GLU-SER-LEU-ALA) FROM BEEF SOUP

被引：113

作者：

TAMURA, M ^{[1
]}

NAKATSUKA, T ^{[1
]}

TADA, M ^{[1
]}

KAWASAKI, Y ^{[1
]}

KIKUCHI, E ^{[1
]}

OKAI, H ^{[1
]}

机构：

[1] HIROSHIMA UNIV,FAC ENGN,DEPT FERMENTAT TECHNOL,SAIJO CHO,HIROSHIMA 724,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1989年 / 53卷 / 02期

关键词：

D O I：

10.1080/00021369.1989.10869317

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：319 / 325

页数：7

共 5 条

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ARAI, S ;

YAMASHITA, M ;

KATO, H ;

NOGUCHI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (12) :2891-2898

[2]

KONDO M, 1987, CHEM EXPRESS, V2, P747

[3] L-ORNITHYLTAURINE, A NEW SALTY PEPTIDE [J].

TADA, M ;

SHINODA, I ;

OKAI, H .

[4] SYNTHESIS OF A PEPTIDE WITH DELICIOUS TASTE [J].

YAMASAKI, Y ;

MAEKAWA, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (01) :93-97

[5] PEPTIDE WITH DELICIOUS TASTE [J].

YAMASAKI, Y ;

MAEKAWA, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (09) :1761-1765