Abstract
The amino acids are the building blocks of peptides and proteins. They occur both free and combined in structural proteins (keratin, etc.), and enzymes, the catalysts associated with life’s processes. About ten of them are essential human nutrients. Receptors for taste and olfaction are also believed to be proteins, and amino acids, peptides, and proteins have varied tastes.
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© 1994 Springer Science+Business Media Dordrecht
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Shallenberger, R.S. (1994). Amino Acids, Peptides, and Proteins. In: Taste Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2666-7_8
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DOI: https://doi.org/10.1007/978-1-4615-2666-7_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6145-9
Online ISBN: 978-1-4615-2666-7
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