
Bulletin of the Chemical Society of Japan p. 103 - 107 (1984)
Update date:2022-09-26
Topics:
Shigenaga
Otagiri
Kanehisa
Okai
To explain the bitter taste exhibited by BPIa (Arg-Gly-Pro-Pro-Phe-Ile-Val) which was isolated from casein hydrolyzate, the authors propose the following requirement: its characteristic spatial structure: the basic moiety in the N-terminal and the hydroph
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