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Bitter peptides activate hTAS2Rs, the human bitter receptors
Fermented food contains numerous peptides derived from material proteins. Bitter peptides formed during the fermentation process are responsible for the bitter taste of fermented food. We investigated whether human bitter receptors (hTAS2Rs) recognize bitterness of peptides with a heterologous expre...
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| Main Authors: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
2007
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2692459/ https://ncbi.nlm.nih.gov/pubmed/18037373 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.bbrc.2007.11.070 |
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