Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking

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dc.contributor.authorAcevedo, W.
dc.contributor.authorRamirez-Sarmiento, C.
dc.contributor.authorAgosin T., Eduardo
dc.date.accessioned2020-09-01T21:25:37Z
dc.date.available2020-09-01T21:25:37Z
dc.date.issued2018
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2018.04.113
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.04.113
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/43162
dc.language.isoen
dc.pagina.final171
dc.pagina.inicio164
dc.revistaFood Chemistryes_ES
dc.subjectSmall sweetenerses_ES
dc.subjectSweet proteines_ES
dc.subjectSweet taste receptores_ES
dc.subjectSweetness intensityes_ES
dc.subjectEC50es_ES
dc.subjectMolecular dockinges_ES
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherEdulcorantes naturaleses_ES
dc.subject.otherEdulcorantes naturales - Análisises_ES
dc.titleIdentifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular dockinges_ES
dc.typeartículo
dc.volumenVol. 264
sipa.codpersvinculados99630
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