STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - SUGAR-AMINO ACID INTERACTION AS AN INDEX OF SUGAR SWEETNESS

被引：8

作者：

LEE, CK ^{[1
]}

MATTAI, SE ^{[1
]}

BIRCH, GG ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02209.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：390 / 393

页数：4

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[9]

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[10]

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