Purine 5'‐Ribonucleotide‐l‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception.

MLA

Morelli, Carlo F., et al. “Purine 5’‐Ribonucleotide‐l‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception.” ChemistrySelect, vol. 7, no. 45, Dec. 2022, pp. 1–8. EBSCOhost, https://doi.org/10.1002/slct.202204123.

APA

Morelli, C. F., Pappalardo, V., Brockhoff, A., Pieraccini, S., Sironi, M., Sangiorgio, S., Scarabattoli, L., Speranza, G., & Rabuffetti, M. (2022). Purine 5’‐Ribonucleotide‐l‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception. ChemistrySelect, 7(45), 1–8. https://doi.org/10.1002/slct.202204123

Chicago

Morelli, Carlo F., Valeria Pappalardo, Anne Brockhoff, Stefano Pieraccini, Maurizio Sironi, Sara Sangiorgio, Letizia Scarabattoli, Giovanna Speranza, and Marco Rabuffetti. 2022. “Purine 5’‐Ribonucleotide‐l‐Glutamate Hybrids As Potential Tools To Investigate The Mechanism Of Umami Taste Reception.” ChemistrySelect 7 (45): 1–8. doi:10.1002/slct.202204123.