Gustatory Characteristics of Carboxylic Acids for Ninespine Stickleback Pungitius pungitius
Author:
Publisher
Pleiades Publishing Ltd
Subject
General Agricultural and Biological Sciences,Aquatic Science
Link
http://link.springer.com/content/pdf/10.1134/S0032945218040124.pdf
Reference42 articles.
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4. CoSeteng, M.Y., McLellan, M.R., and Downing, D.L., Influence of titratable acidity and pH on intensity of sourness of citric, malic, tartaric, lactic and acetic acid solutions on the overall acceptability of imitation apple juice, Can. Inst. Food.Sci. Techonol. J., 1989, vol. 22, pp. 46–51.
5. DiNinno, V., McCandless, E.L., and Bell, R.S., Pyruvic acid derivative of a carrageenan from a marine red alga (Petrocelis species), Carbohydr. Res., 1979, vol. 71, pp. C1–C4.
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