2 results
The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose
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- Journal:
- Proceedings of the Nutrition Society / Volume 76 / Issue OCE4 / 2017
- Published online by Cambridge University Press:
- 11 December 2017, E228
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Influence of varying colour intensity on the perceived sweetness in yoghurt
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- Journal:
- Proceedings of the Nutrition Society / Volume 76 / Issue OCE4 / 2017
- Published online by Cambridge University Press:
- 11 December 2017, E225
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- Article
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- You have access
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