Chemical Aspects of Sweetness
Author:
Publisher
Springer London
Link
http://link.springer.com/content/pdf/10.1007/978-1-4471-1429-1_1.pdf
Reference45 articles.
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4. Bartoshuk LM (1977) Modification of taste quality. In: Birch GG, Brennan JG, Parker KJ (eds) Sensory properties of foods. Applied Science, London, pp 5–26
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