Improvement of the Bitter Taste of Amino Acids through the Transpeptidation Reaction of Bacterial γ-Glutamyltranspeptidase
Author:
Affiliation:
1. Division of Integrated Life Science, Graduate School of Biostudies, Kyoto University, Kitashirakawa, Sakyo-ku, Kyoto 606-8502, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010726u
Reference20 articles.
1. A comparison of the renal actions of γ-l-glutamyl-l-dopa and γ-l-glutamyl-l-tyrosine in normal man
2. Synthesis and biological properties of gamma-glutamyl-dermorphin, a prodrug
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