Sweet-tasting Proteins
Part 8. Polyamides and Complex Proteinaceous Materials
Dr. Ignacio Faus,
Ms. Heidi Sisniega,
Dr. Ignacio Faus
- [email protected]
- +34-93-8630351 | Fax: +34-93-8630561
Uriach Group, Avda. Camí Reial 51-57, Palau-solità i Plegamans (Barcelona), Spain, 08184
Search for more papers by this authorMs. Heidi Sisniega
- [email protected]
- +34-902-471511 | Fax: +34-93-8646606
Uriach Group, Avda. Camí Reial 51-57, Palau-solità i Plegamans (Barcelona), Spain, 08184
Search for more papers by this authorDr. Ignacio Faus,
Ms. Heidi Sisniega,
Dr. Ignacio Faus
- [email protected]
- +34-93-8630351 | Fax: +34-93-8630561
Uriach Group, Avda. Camí Reial 51-57, Palau-solità i Plegamans (Barcelona), Spain, 08184
Search for more papers by this authorMs. Heidi Sisniega
- [email protected]
- +34-902-471511 | Fax: +34-93-8646606
Uriach Group, Avda. Camí Reial 51-57, Palau-solità i Plegamans (Barcelona), Spain, 08184
Search for more papers by this authorAbstract
- Introduction
- Historical Perspectives
- Thaumatin
- Monellin
- Mabinlin
- Pentadin
- Brazzein
- Curculin
- Miraculin
- Comparison of Different Sweet-tasting Proteins: The Thaumatin-like Proteins
- Patents
- Outlook and Perspectives
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