Structure–Sweetness Relationship in Egg White Lysozyme: Role of Lysine and Arginine Residues on the Elicitation of Lysozyme Sweetness

Author： Masuda Tetsuya Ide Nobuyuki Kitabatake Naofumi

Publisher： Oxford University Press

ISSN： 1464-3553

Source： Chemical Senses, Vol.30, Iss.8, 2005-10, pp. : 667-681

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