Enzymatic Properties of the Sweet-Tasting Proteins Thaumatin and Monellin after Partial Reduction-Reference-Cited by-同舟云学术

Enzymatic Properties of the Sweet-Tasting Proteins Thaumatin and Monellin after Partial Reduction

Published:1980-03 Issue:2 Volume:104 Page:413-418
ISSN:0014-2956
Container-title:European Journal of Biochemistry
language:en
Short-container-title:Eur J Biochem

Author:

WEL Hendrik,BEL Wim J.

Publisher

Wiley

Subject

Biochemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1432-1033.1980.tb04442.x/fullpdf

Reference19 articles.

1. Isolation and Characterization of Thaumatin I and II, the Sweet-Tasting Proteins from Thaumatococcus daniellii Benth

2. 2. J. D. Higginbotham, C. A. M. Hough, G. G. Birch, J. G. Brennan, and K. J. Parker (1977 ) inSensory Properties of Foods () pp.129 -149 , Applied Sciences Publisher Ltd, London.

3. Spectrometric Investigation of Thaumatin I and II, Two Sweet-Tasting Proteins from Thaumatococcus daniellii Benth

4. The Complete Amino-Acid Sequence of the Sweet Protein Thaumatin I

5. Isolation and characterization of the sweet principle fromDioscoreophyllum cumminsii(stapf) Diels

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