STRUCTURAL BASIS OF AND INTERACTION BETWEEN SWEETNESS AND BITTERNESS IN SUGARS

被引：23

作者：

BIRCH, GG

YOUNG, RH

COWELL, ND

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740231008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1207 / &

共 11 条

[1]

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[2]

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[4]

Birch GG, 1971, SWEETNESS SWEETENERS

[5]

CAMERON AT, 1947, 9 SUG RES F REPT

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[7] SWEETNESS AND INTENSITY OF ARTIFICIAL SWEETENERS [J].

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[8]

SCHUTZ H. G., 1957, Food Research, V22, P206, DOI 10.1111/j.1365-2621.1957.tb17002.x

[9] CONFIGURATION CONFORMATION AND SWEETNESS OF HEXOSE ANOMERS [J].

SHALLENB.RS ;

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GUILD, WE .

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[10] HYDROGEN BONDING AND VARYING SWEETNESS OF SUGARS [J].

SHALLENBERGER, RS .

JOURNAL OF FOOD SCIENCE, 1963, 28 (05) :584-+

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