Suppression of the Bitterness of Enteral Nutrients Using Increased Particle Sizes of Branched-Chain Amino Acids (BCAAs) and Various Flavours: a Taste Sensor Study-Reference-Cited by-同舟云学术

Suppression of the Bitterness of Enteral Nutrients Using Increased Particle Sizes of Branched-Chain Amino Acids (BCAAs) and Various Flavours: a Taste Sensor Study

Published:2004 Issue:4 Volume:52 Page:490-493
ISSN:0009-2363
Container-title:Chemical and Pharmaceutical Bulletin
language:en
Short-container-title:CHEMICAL & PHARMACEUTICAL BULLETIN

Author:

Miyanaga Yohko¹,Mukai Junji¹,Mukai Tadashi²,Odomi Masaaki²,Uchida Takahiro¹

Affiliation:

1. School of Pharmaceutical Sciences, Mukogawa Women's University

2. Formulation Research Institute, Otsuka Pharmaceutical Co., Ltd.

Publisher

Pharmaceutical Society of Japan

Subject

Drug Discovery,General Chemistry,General Medicine

Link

http://www.jstage.jst.go.jp/article/cpb/52/4/52_4_490/_pdf

Reference11 articles.

1. Plasma amino acids in patients with hepatic encephalopathy

2. A GENERAL EQUI-DISTANCE SCALE OF THE FOUR QUALITIES OF TASTE

3. An application of the τ scale of taste: Interaction among the four qualities of taste

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