Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, 6708 WG Wageningen, The Netherlands
2. Unilever R&D, 3133 AT Vlaardingen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf403387p
Reference34 articles.
1. Dietary Isoflavones: Biological Effects and Relevance to Human Health
2. Polyphenols: food sources and bioavailability
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5. Bitterness of Soy Extracts Containing Isoflavones and Saponins
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