2-甲基硫肌苷5’-单磷酸
2-methylthioinosine 5′-monophosphate
鲜味 Umami
人工合成 Artifical synthetic
外部链接(如物理性质、GC图等)
Yamaguchi, S.; Yoshikawa, T.; Ikeda, S.; Ninomiya, T., MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-α-AMINO ACIDS AND 5′-NUCLEOTIDES. Journal of Food Science 1971, 36 (6), 846-849. DOI: https://doi.org/10.1111/j.1365-2621.1971.tb15541.x.
