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

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