INTENSIFICATION OF FRUIT‐FLAVORS BY ASPARTAME
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 938-939
- https://doi.org/10.1111/j.1365-2621.1979.tb08546.x
Abstract
No abstract availableKeywords
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- TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITYJournal of Texture Studies, 1970
- Aspartylphenylalanine Methyl Ester: A Low-Calorie SweetenerScience, 1970
- DISCERNMENT OF TASTE SUBSTANCES AS AFFECTED BY SOLVENT MEDIUMaJournal of Food Science, 1958