Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification-Reference-Cited by-同舟云学术

Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification

Published:2023-07 Issue: Volume:184 Page:115024
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bijlsma Judith,Buglyó Péter,Farkas Etelka,Velikov Krassimir P.,Vincken Jean-Paul,de Bruijn Wouter J.C.^ORCID

Funder

NWO

Debreceni Egyetem

Ministerie van Economische Zaken

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

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5. Metal-phosphate bonding in transition metal·nucleotide complexes. The crystal and molecular structures of the polymeric copper(II) complex of guanosine 5′-monophosphate;Aoki;Biochimica et Biophysica Acta (BBA) - Nucleic Acids and Protein Synthesis,1976

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