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4Purification and Characterization of Elizabethkingia n L-Amino Acid Esterase: an Enzyme Useful for Enzymatic Synthesis of the Dipeptide, Valyl-Glycine, Applied Biochemistry and Biotechnology Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, ??-glutamyl-valyl-glycine, Flavour Effect of a kokumi peptide, ??-glutamyl-valyl-glycine, on the sensory characteristics of chicken consomm??, Flavour Mechanism of the perception of u201ckokumiu201d substances and the sensory characteristics of the u201ckokumiu201d peptide, ??-Glu-Val-Gly, Flavour