TIME-INTENSITY SENSORY CHARACTERISTICS OF SACCHARIN, XYLITOL AND GALACTOSE AND THEIR EFFECT ON THE SWEETNESS OF LACTOSE

被引：25
|
作者：
HARRISON, SK [1 ]
BERNHARD, RA [1 ]
机构：
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源：
JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1984.tb13210.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：780 / &
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