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Bioscience, Biotechnology, and Biochemistry Volume 75, 2011 - Issue 8
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Original Articles

Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein

Ken-ichiro NAKAJIMADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Ayako KOIZUMIDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Kisho IIZUKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Keisuke ITODepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Yuji MORITADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Taichi KOIZUMIDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Tomiko ASAKURADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Akiko SHIMIZU-IBUKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
,
Takumi MISAKADepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
&
Keiko ABEDepartment of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo;Food Safety and Reliability Project, Kanagawa Academy of Science and Technology
 show all
Pages 1600-1602 | Received 28 Jan 2011, Accepted 22 Apr 2011, Published online: 22 May 2014

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