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Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies

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第一作者： Maxime C. Bohin

作者： Maxime C. Bohin ^[1] ; Wibke S. U. Roland ; Harry Gruppen

作者单位： Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708, Wageningen, The Netherlands ^[1]

关键词 flavonoid—protein interaction complexation β-casein casemate gelatin EGCG bitterness ultrafiltration sensory hTAS2R

发布时间 2014-02-12

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Journal of Agricultural and Food Chemistry

2013年61卷42期

10010-10017页

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Journal of Agricultural and Food Chemistry

2013年61卷42期

10010-10017页

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Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies

Journal of Agricultural and Food Chemistry

相似文献

同项目论文

Journal of Agricultural and Food Chemistry

相关期刊

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