Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. I. Bitter taste of di- and tripeptides, and bitterness increase of the model peptides by extension of the peptide chain.
- 1 January 1985
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 49 (4) , 1019-1026
- https://doi.org/10.1271/bbb1961.49.1019
Abstract
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