INTENSIFICATION OF SWEETNESS

被引：48

作者：

HOUGH, L ^{[1
]}

KHAN, R ^{[1
]}

机构：

[1] TATE & LYLE LTD,PHILIP LYLE MEM RES LAB,POB 68,READING RG6 2BX,BERKSHIRE,ENGLAND

来源：

TRENDS IN BIOCHEMICAL SCIENCES | 1978年 / 3卷 / 03期

关键词：

D O I：

10.1016/S0968-0004(78)93998-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：61 / 63

页数：3

共 15 条

[1]

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[2]

BIRCH GG, 1976, CRIT REV FOOD SCI NU, V7, P57

[3] DEPENDENCE OF RELATIVE SWEETNESS ON HYDROPHOBIC BONDING [J].

DEUTSCH, EW ;

HANSCH, C .

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[4] DIHYDROCHALCONE SWEETENERS - SYNTHESIS AND SENSORY EVALUATION OF SULFONATE DERIVATIVES [J].

DUBOIS, GE ;

CROSBY, GA ;

STEPHENSON, RA ;

WINGARD, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (04) :763-772

[5] ENHANCEMENT IN SWEETNESS OF SUCROSE [J].

HOUGH, L ;

PHADNIS, SP .

NATURE, 1976, 263 (5580) :800-800

[6]

HOUGH L, 1976, Patent No. 1957076

[7]

HOUGH L, 1976, Patent No. 61676

[8]

INGLETT GE, 1976, J TOXICOL ENV HEALTH, V2, P207, DOI 10.1080/009841096160934

[9] MOLECULAR THEORY OF SWEET TASTE [J].

KIER, LB .

JOURNAL OF PHARMACEUTICAL SCIENCES, 1972, 61 (09) :1394-+

[10]

KORNFELD FC, 1969, Patent No. 1917844

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