Flavors

Author:

Wong Dominic W. S.

Publisher

Springer International Publishing

Reference53 articles.

1. Amoore JE (1964) Current status of the steric theory of odor. Ann NY Acad Sci 116:457–476

2. Assadi-Porter FM, Maillet EC, Radeh JT, Quijada J, Markley JL, Max M (2010) Key amino acid residues involved in multi-point binding interactions between Bazzein, a sweet protein and the TIR2-TIR3 human sweet receptor. J Mol Biol 398:584–599

3. Beets MGJ (1971) Relationship of chemical structure to odor and taste. In: Proceedings third international congress on food science and technology. Institute of Food Technologists, Chicago

4. Belitz H-D, Chen W, Jugel H, Stempfl H, Treleano R, Wieser H (1983) Quantitative structure activity relationships of bitter tasting compounds. Chem Ind 3:23

5. Block E (1985) The chemistry of garlic and onions. Sci Am 252(3):114–119

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