

Author: Carlsen C. Stapelfeldt H.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.60, Iss.3, 1997-11, pp. : 383-387
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content


Light and heat sensitivity of red cabbage extract in soft drink model systems
By Dyrby M. Westergaard N. Stapelfeldt H.
Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. :






Sweetness of bulk sweeteners in aqueous solution in the presence of salts
By Kilcast D. Portmann M.-O. Byrne B.E.
Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. :