Taste attractiveness of free amino acids and their physicochemical and biological properties (as exemplified by fishes)
Author:
Publisher
Pleiades Publishing Ltd
Subject
Physiology,Biochemistry,Ecology, Evolution, Behavior and Systematics
Link
http://link.springer.com/content/pdf/10.1134/S0022093016040013.pdf
Reference54 articles.
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2. Ganzelves, P.G.J. and Kroeze, J.H.A., The sour taste of acids. The hydrogen ion and the undissociated acid as sour agents, Chem. Senses, 1987, vol. 12, no. 4, pp. 563–576.
3. Parke, S.A., Birch, G.G., and Dijk, R., Some taste molecules and their solution properties, Chem. Senses, 1999, vol. 24, no. 3, pp. 271–279.
4. Dabrowski, K. and Rusiecki, M., Content of total and free amino acids in zooplanktonic food of fish larvae, Aquaculture, 1983, vol. 30, no. 1–4, pp. 31–42.
5. De la Noue, J. and Choubert, G., Apparent digestibility of invertebrate biomasses by rainbow trout, Aquaculture, 1985, vol. 50, pp. 103–112.
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