Art
J-GLOBAL ID：200902190182339917
Reference number：03A0066345
Comparison of C-S Lyase in Lentinus edodes and Allium sativum.
シイタケ(Lentinula edodes)およびニンニク(Allium sativum)におけるC-Sリアーゼの比較
Author (4)：
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Material：
Volume：
66
Issue：
12
Page：
2560-2566
Publication year：
Dec. 23, 2002
JST Material Number：
G0021A
ISSN：
0916-8451
CODEN：
BBBIEJ
Document type：
Article
Article type：
原著論文
Country of issue：
Japan (JPN)
Language：
ENGLISH (EN)
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Enzyme in general
Reference (22)：
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1) Nakajima, N., Ichikawa, K., Kamada, M., and Fujita, E., Food chemical studies on 5′-ribonucleotides. Part I. On the 5′-ribonucleotides in foods. (1) Determination of the 5′-ribonucleotides in various stocks by ion exchange chromatography. Nippon Nogei Kagakukaishi (in Japanese), 35, 797-803 (1961).
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2) Morita, K., and Kobayashi, S., Isolation, structure, and synthesis of lenthionine and its analogs. Chem. Pharm. Bull., 15, 988-993 (1967).
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3) Wada, S., Nakatani, H., Toda, J., and Hagaya, M., Studies on lenthionine, a new aroma-bearing substance from Shiitake. Sensory properties of lenthionine and its application to food. Journal of Japanese Society of Nutrition and Food Science (in Japanese), 20, 360-362 (1968).
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4) Yasumoto, K., Iwami, K., and Mitsuda, H., Enzyme-catalyzed evolution of lenthionine from lentinic acid. Agric. Biol. Chem., 35, 2070-2080 (1971).
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5) Iwami, K., Enzymatic development of flavor in Lentinus edodes. Nippon Nogei Kagakukaishi (in Japanese), 51, R39-R46 (1977).
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