SENSORY QUALITY OF SELECTED SWEETENERS - AQUEOUS AND LIPID MODEL SYSTEMS

被引：36

作者：

REDLINGER, PA ^{[1
]}

SETSER, CS ^{[1
]}

机构：

[1] KANSAS STATE UNIV AGR & APPL SCI, DEPT FOODS & NUTR, MANHATTAN, KS 66506 USA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06637.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：451 / 454

页数：4

共 27 条

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[8] TIME-INTENSITY SENSORY CHARACTERISTICS OF SACCHARIN, XYLITOL AND GALACTOSE AND THEIR EFFECT ON THE SWEETNESS OF LACTOSE [J].

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BERNHARD, RA .

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[9]

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[10]

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