BIOPEP-UWM: Sensory peptide/amino acid data
ID
Name
Sequence
PVARMCR
Chemical Mass
Number of residues
Monoisotopic Mass
EC50
µM
Authors
Ti
t
le
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus). Food Chem., 371, 131124, 2022
Year
Source
book
Journal
communication
Conference proceedings
www sites
own experiment
conference proceedings
dissertation
activity
function information
additional information
database references
screen and print sensory peptide/amino acid data
list of sensory peptides/amino acids