STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - BINDING CHARACTERISTICS OF DISACCHARIDES

被引：14

作者：

LEE, CK ^{[1
]}

BIRCH, GG ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1002/jsfa.2740261010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1513 / 1521

页数：9

共 24 条

BIRCH, GG ;

YOUNG, RH ;

COWELL, ND .

BIRCH, GG ;

LINDLEY, MG .

[3]

BIRCH GG, 1974, J FOOD SCI, V39, P947, DOI 10.1111/j.1365-2621.1974.tb07283.x

[4]

BIRCH GG, 1974, BRIT NUTR FDN B, V12, P23

[5]

BIRCH GG, 1970, J FOOD TECHNOL, V5, P227

[6]

BIRCH GG, 1970, GLUCOSE SYRUPS RELAT

[7]

BIRCH GG, TO BE PUBLISHED

[8]

BYER AJ, 1953, FOOD TECHNOL-CHICAGO, V7, P185

[9]

EVANS DR, 1963, OLFACTION TASTE, V1, P165

[10]

EYTON D, 1970, BSC PROJECT NATIONAL