Effect of two non-synonymous ecto-5′-nucleotidase variants on the genetic architecture of inosine 5′-monophosphate (IMP) and its degradation products in Japanese Black beef

BACKGROUND: Umami is a Japanese term for the fifth basic taste and is an important sensory property of beef palatability. Inosine 5′-monophosphate (IMP) contributes to umami taste in beef. Thus, the overall change in concentration of IMP and its degradation products can potentially affect the beef p...

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Detalles Bibliográficos
Autores principales: Uemoto, Yoshinobu, Ohtake, Tsuyoshi, Sasago, Nanae, Takeda, Masayuki, Abe, Tsuyoshi, Sakuma, Hironori, Kojima, Takatoshi, Sasaki, Shinji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5683534/
https://www.ncbi.nlm.nih.gov/pubmed/29132308
http://dx.doi.org/10.1186/s12864-017-4275-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5683534/
https://www.ncbi.nlm.nih.gov/pubmed/29132308
http://dx.doi.org/10.1186/s12864-017-4275-4

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