Glutamyl Oligopeptides as Factors Responsible for Tastes of a Proteinase-modified Soybean Protein-Reference-Cited by-同舟云学术

Glutamyl Oligopeptides as Factors Responsible for Tastes of a Proteinase-modified Soybean Protein

Published:1972-07 Issue:7 Volume:36 Page:1253-1256
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Arai Soichi,Yamashita Michiko,Fujimaki Masao

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1972.10860400

Reference3 articles.

1. K. Aso, M. Yamashita, S. Arai and M. Fujimaki, Abstracts of Papers, p. 182, The Annual Meeting of the Agricultural Chemical Society of Japan, Tokyo, April 4, 1971.

2. H. Fraenkel-Conrat, J. I. Harris and A. L. Levy, “Methods of Biochemical Analysis,” Vol. 2, ed. D. Glick, Interscience Publishers Inc., New York, 1955, p. 359.

3. T. Kaneko, Abstracts of Papers, p. 19, The 4th Meeting of the Symposium on Taste and Smell, Kumamoto, Japan, November 3, 1970.

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