The importance of hydrophobic properties of organic compounds on their taste intensities: a quantitative structure-taste-intensity study

1980 ◽  
Vol 28 (3) ◽  
pp. 562-566 ◽  
Author(s):  
Michael J. Greenberg
2020 ◽  
Vol 6 (7) ◽  
pp. 1931-1938
Author(s):  
Shanshan Zheng ◽  
Chao Li ◽  
Gaoliang Wei

Two quantitative structure–activity relationship (QSAR) models to predict keaq− of diverse organic compounds were developed and the impact of molecular structural features on eaq− reactivity was investigated.


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