SWEETNESS OF SUCROSE AND XYLITOL - STRUCTURAL CONSIDERATIONS

被引：28

作者：

LINDLEY, MG

BIRCH, GG

KHAN, R

机构：

[1] UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND

[2] TATE & LYLE LTD,PHILIP LYLE MEM RES LAB,POB 068,WHITEKNIGHTS PK,READING,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740270209

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：140 / 144

页数：5

共 15 条

[1]

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[4]

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[6]

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KHAN, R .

CARBOHYDRATE RESEARCH, 1972, 25 (01) :232-236

[8] SUCROCHEMISTRY .18. SYNTHESIS OF METHYL-ETHER DERIVATIVES OF SUCROSE [J].

LINDLEY, MG ;

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KHAN, R .

CARBOHYDRATE RESEARCH, 1975, 43 (02) :360-365

[9]

MARRINAN HJ, 1954, J APPL CHEM, V4, P204

[10] SWEETNESS AND PLEASANTNESS OF SUGARS [J].

MOSKOWITZ, HR .

AMERICAN JOURNAL OF PSYCHOLOGY, 1971, 84 (03) :387-+

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