SENSORY SCREENING OF SYNTHETIC SWEETENERS USING TIME-INTENSITY EVALUATIONS

被引：35

作者：

SWARTZ, M ^{[1
]}

机构：

[1] DYNAPOL,PALO ALTO,CA 94304

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04105.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：577 / 581

页数：5

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