Aminosäure-Zusammensetzung von Proteinen und die Bitterkeit ihrer Peptide
- 1 November 1972
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 149 (6), 321-323
- https://doi.org/10.1007/bf01869431
Abstract
No abstract availableKeywords
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- Applying Proteolytic Enzymes on SoybeanAgricultural and Biological Chemistry, 1969
- Lehrbuch der physiologischen ChemiePublished by Walter de Gruyter GmbH ,1963
- Contribution of Hydrophobic Interactions to the Stability of the Globular Conformation of ProteinsJournal of the American Chemical Society, 1962
- Studies on the Bitter Tasting Peptides Produced by Proteinases. Part IIJournal of the agricultural chemical society of Japan, 1960
- Studies on the Bitter Taste Peptides produced by Proteinases. Part IJournal of the agricultural chemical society of Japan, 1959