Art
J-GLOBAL ID：200902273461155870   Reference number：05A0722381

機能性食品用ペプチド研究動向 ペプチドの呈味性-「コク味」を有するペプチドの解析を中心に-

Author (3)：
KURODA MOTONAKA

About KURODA MOTONAKA

(味の素 加工食品開発・工化セ)

About 味の素 加工食品開発・工化セ

, 
MIYAMURA NAOHIRO

About MIYAMURA NAOHIRO

(味の素 調味料開発・工化セ)

About 味の素 調味料開発・工化セ

, 
YAMANAKA TOMOHIKO

About YAMANAKA TOMOHIKO

(味の素 調味料開発・工化セ)

About 味の素 調味料開発・工化セ


Material：
食品加工技術  (Journal of the Japanese Society of Food Engineering)

About 食品加工技術


Volume： 25  Issue： 2  Page： 52-58  Publication year： 2005 
JST Material Number： L0079A  ISSN： 1343-7836  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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*peptide

About peptide

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
saltiness

About saltiness

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

,  Bioactive peptides 
(EB08100U)

About Bioactive peptides

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
機能性食品

About 機能性食品

, 
ペプチド

About ペプチド

, 
研究

About 研究

, 
動向

About 動向

, 
コク味

About コク味

, 
解析

About 解析


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