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A Quantitative Method for Acesulfame K Using the Taste Sensor

We have developed a method to quantify the sweetness of negatively charged high-potency sweeteners coexisting with other taste substances. This kind of sweetness sensor uses lipid polymer membranes as the taste-sensing part. Two types of outputs have been defined in the measurement of the taste sens...

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Detalles Bibliográficos
Autores principales:	Liu, Yuanchang, Wu, Xiao, Tahara, Yusuke, Ikezaki, Hidekazu, Toko, Kiyoshi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7014247/ https://www.ncbi.nlm.nih.gov/pubmed/31936753 http://dx.doi.org/10.3390/s20020400

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