肽
化学
品味
苦味
食品科学
生物化学
立体化学
作者
Yoshio Yamasaki,Kazuyuki Maekawa
出处
期刊:Agricultural and biological chemistry
[Oxford University Press]
日期:1980-01-01
卷期号:44 (1): 93-97
被引量:31
标识
DOI:10.1080/00021369.1980.10863911
摘要
In order to confirm the primary structure of a delicious peptide which was isolated from extracts of the beef meat, a peptide, H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH, was synthetized. Both of the synthetized peptide and isolated one were identical as shown in many respects.
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