Structure–Sweetness Relationship in Egg White Lysozyme: Role of Lysine and Arginine Residues on the Elicitation of Lysozyme Sweetness release_sfwe3cuvmrddbfw3ehj76wx5nu

by Tetsuya Masuda, Nobuyuki Ide, Naofumi Kitabatake

Published in Chemical Senses by Oxford University Press (OUP).

2005   Volume 30, p667-681

Archived Files and Locations

application/pdf  641.0 kB
file_bmugdvgfybdphiaynfdr7h3a3a
web.archive.org (webarchive)
watermark.silverchair.com (web)
Read Archived PDF
Preserved and Accessible
Type  article-journal
Stage   published
Date   2005-09-14
Language   en ?
DOI  10.1093/chemse/bji060
PubMed  16162643
Wikidata  Q46703163
Container Metadata
Not in DOAJ
In Keepers Registry
ISSN-L:  0379-864X
Work Entity
access all versions, variants, and formats of this works (eg, pre-prints)
Catalog Record
Revision: f5424215-64dc-4d12-ba23-8d1c15788c6c
API URL: JSON