Natural sweet macromolecules: how sweet proteins work
Natural sweet macromolecules: how sweet proteins work
About this item
Full title
Author / Creator
Publisher
Switzerland: Springer Nature B.V
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: Springer Nature B.V
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More information
Scope and Contents
Contents
A few proteins, discovered mainly in tropical fruits, have a distinct sweet taste. These proteins have played an important role towards a molecular understanding of the mechanisms of taste. Owing to the huge difference in size, between most sweeteners and sweet proteins, it was believed that they must interact with a different receptor from that of...
Alternative Titles
Full title
Natural sweet macromolecules: how sweet proteins work
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11136200
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11136200
Other Identifiers
ISSN
1420-682X
E-ISSN
1420-9071
DOI
10.1007/s00018-006-6077-8
