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An enhancing effect on the saltiness of sodium chloride of added amino acids and their esters.
Author(s):
Masahiro TAMURA
,
Takashi Seki
,
Yoshihiro Kawasaki
,
Makoto Tada
,
Eiichi Kikuchi
,
Hideo Okai
,
Κ. Tamura
,
M. TAMURA
,
T. Seki
,
Y. Kawasaki
,
M TADA
,
E. KIKUCHI
,
H Okai
Publication date:
1989
Journal:
Agric. Biol. Chem.
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Functional role of amyloid
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DOI::
10.1271/bbb1961.53.1625
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