RELATIVE TASTE INTENSITIES OF SELECTED SUGARS AND ORGANIC ACIDS

[1] Barath E, 1926, BIOCHEM Z, V176, P473

[2] The sourness of acids [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1935, 57 : 2347 - 2351

[3] BEIDLER LM, 1957, CHEM NATURAL FOOD FL, P7

[4] Berlatzky A, 1928, CR SOC BIOL, V98, P176

[5] CAMERON AT, 1947, 9 SUG RES F SCI REP

[6] The taste of acids [J]. JOURNAL OF COMPARATIVE NEUROLOGY, 1916, 26 (04) : 453 - 462

[7] DAHLBERG AC, 1941, 258 NY STAT AGR EXPT

[8] Fabian F. W., 1943, FOOD RES, V8, P179

[9] The relation between the total acidity, the concentration of the hydrogen ion, and the taste of acid solutions. [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1920, 42 : 712 - 714

[10] JONES LV, 1957, 4 QUART FOOD CONT CO, P1101

[1] Barath E, 1926, BIOCHEM Z, V176, P473

[2] The sourness of acids [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1935, 57 : 2347 - 2351

[3] BEIDLER LM, 1957, CHEM NATURAL FOOD FL, P7

[4] Berlatzky A, 1928, CR SOC BIOL, V98, P176

[5] CAMERON AT, 1947, 9 SUG RES F SCI REP

[6] The taste of acids [J]. JOURNAL OF COMPARATIVE NEUROLOGY, 1916, 26 (04) : 453 - 462

[7] DAHLBERG AC, 1941, 258 NY STAT AGR EXPT

[8] Fabian F. W., 1943, FOOD RES, V8, P179

[9] The relation between the total acidity, the concentration of the hydrogen ion, and the taste of acid solutions. [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1920, 42 : 712 - 714

[10] JONES LV, 1957, 4 QUART FOOD CONT CO, P1101