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Molecular mechanism of the allosteric enhancement of the umami taste sensation
Ole G. Mouritsen
, Himanshu Khandelia
*
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Corresponding author for this work
Department of Chemistry
47
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Medicine & Life Sciences
Allosteric Site
37%
Droseraceae
49%
Food
9%
Glutamic Acid
46%
Guanosine Monophosphate
100%
Ligands
9%
Molecular Dynamics Simulation
14%
Nucleotides
10%
Principal Component Analysis
14%
Chemical Compounds
Food
15%
Molecular Dynamics
16%
Nucleotide
18%
Simulation
27%