STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: SENSORY PROPERTIES OF DEOXY SUGARS
1974; Wiley; Volume: 39; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1974.tb07283.x
ISSN1750-3841
Autores Tópico(s)Biochemical Analysis and Sensing Techniques
ResumoJournal of Food ScienceVolume 39, Issue 5 p. 947-949 STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: SENSORY PROPERTIES OF DEOXY SUGARS G. G. BIRCH, G. G. BIRCH National College of Food Technology, University of Reading, Weybridge, Surrey, England.Search for more papers by this authorC. K. LEE, C. K. LEE National College of Food Technology, University of Reading, Weybridge, Surrey, England.Search for more papers by this author G. G. BIRCH, G. G. BIRCH National College of Food Technology, University of Reading, Weybridge, Surrey, England.Search for more papers by this authorC. K. LEE, C. K. LEE National College of Food Technology, University of Reading, Weybridge, Surrey, England.Search for more papers by this author First published: September 1974 https://doi.org/10.1111/j.1365-2621.1974.tb07283.xCitations: 34 One of us (C.K.L.) thanks J. Sainsbury for a post-doctorial fellowship. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume39, Issue5September 1974Pages 947-949 RelatedInformation
Referência(s)