Studies on a model of bitter peptides including arginine, proline and phenylalanine residues. Part IV. Variation in bitterness potency when introducing Gly-Gly residue into bitter peptides.
- 1 January 1987
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 51 (8) , 2103-2110
- https://doi.org/10.1271/bbb1961.51.2103
Abstract
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