TIME-INTENSITY SENSORY CHARACTERISTICS OF SACCHARIN, XYLITOL AND GALACTOSE AND THEIR EFFECT ON THE SWEETNESS OF LACTOSE

被引：25

作者：

HARRISON, SK ^{[1
]}

BERNHARD, RA ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13210.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：780 / &

共 22 条

[1]

Amerine M., 1965, PRINCIPLES SENSORY E

[2]

BARTOSHUK LM, 1977, SENS PROCESS, V1, P177

[3] TASTE MIXTURES - IS MIXTURE SUPPRESSION RELATED TO COMPRESSION [J].

BARTOSHUK, LM .

CAMERON, AT .

CANADIAN JOURNAL OF RESEARCH SECTION E-MEDICAL SCIENCES, 1945, 23 (05) :139-166

[5]

CAMERON AT, 1947, SCI REP SER, V9, P33

[6]

DIXON WJ, 1977, BMD BIOMEDICAL COMPU

[7]

Hyvoenen L., 1978, Journal of Food Science, V43, P251, DOI 10.1111/j.1365-2621.1978.tb09784.x

[8]

Jellinek G., 1964, J NUTR DIET, V1, P219

LARSONPOWERS, N ;

PANGBORN, RM .

[10] RATIO SCALES OF SUGAR SWEETNESS [J].

MOSKOWIT.HR .

PERCEPTION & PSYCHOPHYSICS, 1970, 7 (05) :315-&