Sweet Tasting Protein Thaumatin and the Biotechnology for Improvement of Palatability

Chinese Bulletin of Botany ›› 1993, Vol. 10 ›› Issue (04): 17-22.

• 专论与综述 • Previous Articles Next Articles

Sweet Tasting Protein Thaumatin and the Biotechnology for Improvement of Palatability

Ma Mi, Wang Jiang-ming and Lin Zhong-ping

(Institute of Botany, Academia Sinica, Beijing 100044)

Online:1993-12-15 Published:1993-12-15

Abstract

Ma Mi;Wang Jiang-ming and Lin Zhong-ping. Sweet Tasting Protein Thaumatin and the Biotechnology for Improvement of Palatability[J]. Chinese Bulletin of Botany, 1993, 10(04): 17-22.

Add to citation manager EndNote|Ris|BibTeX

URL: https://www.chinbullbotany.com/EN/

https://www.chinbullbotany.com/EN/Y1993/V10/I04/17

Sweet Tasting Protein Thaumatin and the Biotechnology for Improvement of Palatability

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References

Related Articles 0

Recommended Articles

Metrics

Comments