STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - CYCLOHEXANE POLYOLS AS SWEET ANALOGS OF SUGARS

被引：12

作者：

BIRCH, GG ^{[1
]}

LINDLEY, MG ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07232.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1179 / 1181

页数：3

共 15 条

[1] ANGYAL SJ, 1962, P CHEM SOC LONDON, P337
[2] [Anonymous], 1971, STEREOCHEMISTRY CARB
[3] STRUCTURAL BASIS OF AND INTERACTION BETWEEN SWEETNESS AND BITTERNESS IN SUGARS
BIRCH, GG
YOUNG, RH
COWELL, ND
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (10) : 1207 - &
[4] STRUCTURAL FUNCTIONS OF TASTE IN SUGAR SERIES - EFFECTS OF AGLYCONES ON SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES
BIRCH, GG
LINDLEY, MG
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (04) : 665 - 667
[5] BIRCH GG, 1973, MOLECULAR STRUCTURE
[6] BIRCH GG, 1970, J FOOD TECHNOL, V5, P227
[7] BIRCH GG, 1971, J SCI FOOD AGR, V21, P650
[8] Birch GG, 1971, SWEETNESS SWEETENERS
[9] HODGE JE, 1972, 6 INT CARB S PAP
[10] MOLECULAR THEORY OF SWEET TASTE
KIER, LB
[J]. JOURNAL OF PHARMACEUTICAL SCIENCES, 1972, 61 (09) : 1394 - +