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Publikováno v:
Chemosensory Perception. 1:147-152
Espresso coffee samples were freshly prepared with 10% sucrose, 0.0143% sucralose (equivalent in sweetness to 10% sucrose), or unsweetened, each with and without nondairy creamer. A sensory panel rated the intensities of “malty,” “caramel,”
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a180f98535b12da35c457df744fdcf3d
https://doi.org/10.1007/s12078-008-9018-0
https://doi.org/10.1007/s12078-008-9018-0
Autor:
Siebert, Karl J.
Publikováno v:
Journal of the American Society of Brewing Chemists; 2018, Vol. 76 Issue 2, p71-85, 15p
Publikováno v:
Chemosensory Perception; Jun2008, Vol. 1 Issue 2, p147-152, 6p