Sweet Intensity, Persistence, and Quality of Mixtures Containing Neohesperidin Dihydrochalcone and Bitter Stimuli

MICHAEL NAIM; EMMANUEL DUKAN; LYAT YARON; URI ZEHAVI

doi:10.1111/j.1749-6632.1987.tb43611.x

Sweet Intensity, Persistence, and Quality of Mixtures Containing Neohesperidin Dihydrochalcone and Bitter Stimuli

MICHAEL NAIM^*, EMMANUEL DUKAN, LYAT YARON, URI ZEHAVI

^*Corresponding author for this work

Institute of Biochemistry, Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Original language	English
Pages (from-to)	521-522
Number of pages	2
Journal	Annals of the New York Academy of Sciences
Volume	510
Issue number	1
DOIs	https://doi.org/10.1111/j.1749-6632.1987.tb43611.x
State	Published - Nov 1987

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10.1111/j.1749-6632.1987.tb43611.x

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title = "Sweet Intensity, Persistence, and Quality of Mixtures Containing Neohesperidin Dihydrochalcone and Bitter Stimuli",

author = "MICHAEL NAIM and EMMANUEL DUKAN and LYAT YARON and URI ZEHAVI",

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Sweet Intensity, Persistence, and Quality of Mixtures Containing Neohesperidin Dihydrochalcone and Bitter Stimuli

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