PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
25184491-2	2014	In this study, we examined the relationship between the CPA value due to an acidic bitter substance and the amount of the bitter substance adsorbed onto lipid/polymer membranes, which contain different lipid contents, used in the taste sensor.	Polymers	159-166	carboxypeptidase A1	Homo sapiens	56-59	
28147482-4	2017	This method combines the advantages of ionic liquids, hybrid materials, and molecularly imprinted polymers and was successfully applied to determine 6-BA and 4-CPA in bean sprouts.	Polymers	98-106	carboxypeptidase A1	Homo sapiens	160-163	
11197496-5	2001	In vitro degradation of the polymers was also investigated in pH 7.4 PBS at 37 degrees C. It was found that degradation rate of the poly(ester-anhydrides) increased with p-carboxy phenyl adipic monoester (CPA) content in the polymers and the degradation duration could be adjusted from ca.	Polymers	28-36	carboxypeptidase A1	Homo sapiens	170-209