Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 8, p. 1600, doi. 10.1271/bbb.110081
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Works matching AU Iizuka, Kisho
Results: 2
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pH-Dependent Structural Change in Neoculin with Special Reference to Its Taste-Modifying Activity.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 11, p. 2552, doi. 10.1271/bbb.90524
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- Article