Kitabatake Naofumi KITABATAKE Naofumi


Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University (2006年 CiNii収録論文より)

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  • Developments in Biotechnological Production of Sweet Proteins

    MASUDA Tetsuya , KITABATAKE Naofumi

    Most proteins are tasteless and flavorless, while some proteins elicit a sweet-taste response on the human palate. Six proteins, thaumatin, monellin, mabinlin, brazzein, egg lysozyme, and neoculin (pr …

    Journal of Bioscience and Bioengineering 102(5), 375-389, 2006-11-25

    J-STAGE  DOI  References (152) Cited by (3)

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