Sensory-Guided Multidimensional Exploration of Antisweet Principles from <i>Gymnema sylvestre</i> (Retz) Schult.

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第一作者： Stephen,Pickrahn

第一单位： Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany.

作者： Stephen,Pickrahn ^[1] ; Corinna,Dawid ^[1] ; Timo,Babinger ^[1] ; Christian,Schmid ^[1] ; Anne,Brockhoff ^[2] ; Wolfgang,Meyerhof ^[3] ; Thomas,Hofmann ^[1]

作者单位： Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany. ^[1] German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany. ^[2] German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.;Center for Integrative Physiology and Molecular Medicine, Saarland University, Kirrberger Straße 100, 66421 Homburg, Germany. ^[3]

关键词 2D-LC Gymnema sylvestre LC/×/LC antisweet gymnemic acid inhibition sweet taste taste modulation two-dimensional liquid chromatography

主题词色谱法, 高压液相(Chromatography, High Pressure Liquid);武靴叶(Gymnema sylvestre);人类(Humans);磁共振波谱学(Magnetic Resonance Spectroscopy);植物提取物(Plant Extracts);皂苷类(Saponins);三萜类(Triterpenes)

DOI 10.1021/acs.jafc.1c00994

PMID 33970622

发布时间 2021-05-21

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