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Q33888964-566F425B-A008-4CBA-ABF4-24442D51BA2B
Q33888964-566F425B-A008-4CBA-ABF4-24442D51BA2B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33888964-566F425B-A008-4CBA-ABF4-24442D51BA2B
Key amino acid residues involved in multi-point binding interactions between brazzein, a sweet protein, and the T1R2-T1R3 human sweet receptor.
P2860
Q33888964-566F425B-A008-4CBA-ABF4-24442D51BA2B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q33888964-566F425B-A008-4CBA-ABF4-24442D51BA2B
rank
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type
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wasDerivedFrom
5e1921dd5651c17f53a3efd3eb961d657ebadb6c
P2860
Evaluating the 'Labeled Magnitude Scale' for measuring sensations of taste and smell.