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Relationships between the response of the sweet taste receptor, salivation toward sweeteners, and sweetness intensity
Sweeteners are widely used in food products, and their sweetness potency is usually evaluated by comparing it with that of sucrose. This, however, has led to confusion as some sweeteners are evaluated based on their maximum value of sweet taste response, while others are evaluated by their threshold...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866590/ https://www.ncbi.nlm.nih.gov/pubmed/33598157 http://dx.doi.org/10.1002/fsn3.2036 |