The chemical basis of sweetness perception in beverages
- Author
- BIRCH, G. G
Univ. Reading, dep. food sci. technology, Reading RG6 2AP, United Kingdom - Conference title
- Interactions in beverages. Symposium
- Conference name
- Interactions in beverages. Symposium (London 1993-09-17)
- Author (monograph)
- WEDZICHA, B. L (Editor)
Royal Society of Chemistry. Food Chemistry, London, United Kingdom (Funder/Sponsor) - Source
Food chemistry. 1994, Vol 51, Num 4, pp 359-364 ; ref : 37 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Boisson Chimiorécepteur Eau Gustation Homme Hydratation Interaction moléculaire Perception Relation structure activité Saveur sucrée Structure chimique
- Keyword (en)
- Beverage Chemoreceptor Water Gustation Human Hydration Molecular interaction Perception Structure activity relation Sweet taste Chemical structure
- Keyword (es)
- Bebida Quimioreceptor Agua Gusto Hombre Hidratación Interacción molecular Percepción Relación estructura actividad Sabor azucarado Estructura química
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A25 Vertebrates: nervous system and sense organs / 002A25J Olfactory system and olfaction. Gustatory system and gustation
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B17 Non alcoholic beverage industries and mineral waters
- Discipline
- Agrifood industries Vertebrates : nervous system and sense organs
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3359782
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0308-8146(94)90186-4 
https://dx.doi.org/10.1016/0308-8146(94)90186-4
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