文献
J-GLOBAL ID:201902285646780118
整理番号:19A0655630
タスマニアのコショウ(Tasmannia lanceolata)におけるドリマンセスキテルペンの構造-辛味関係とTRPチャンネル活性化【JST・京大機械翻訳】
Structure-Pungency Relationships and TRP Channel Activation of Drimane Sesquiterpenes in Tasmanian Pepper (Tasmannia lanceolata)
著者 (7件):
Mathie Klaus
(Chair of Food Chemistry and Molecular Sensory Science, Technische Universitaet Muenchen, Germany, and)
,
Lainer Johanna
(Chair of Food Chemistry and Molecular Sensory Science, Technische Universitaet Muenchen, Germany, and)
,
Spreng Stefan
(Chair of Food Chemistry and Molecular Sensory Science, Technische Universitaet Muenchen, Germany, and)
,
Dawid Corinna
(Chair of Food Chemistry and Molecular Sensory Science, Technische Universitaet Muenchen, Germany, and)
,
Andersson David A.
(Kings’s College London, Wolfron Centre for Age-Related Diseases, United Kingdom)
,
Bevan Stuart
(Kings’s College London, Wolfron Centre for Age-Related Diseases, United Kingdom)
,
Hofmann Thomas
(Chair of Food Chemistry and Molecular Sensory Science, Technische Universitaet Muenchen, Germany, and)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
28
ページ:
5700-5712
発行年:
2017年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)