Relationship between the structure and the properties of carbohydrates in aqueous solutions: Solute-solvent interactions and the sweetness of d-fructose, d-glucose and sucrose in solution
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 13 (1) , 1-16
- https://doi.org/10.1016/0308-8146(84)90024-4
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
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