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USING ACID LEVEL, ACESULFAME POTASSIUM/ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES
ROBERT F. BARON, LISA Y. HANGERVolume:
13
Year:
1998
Language:
english
Pages:
15
DOI:
10.1111/j.1745-459x.1998.tb00088.x
File:
PDF, 1.14 MB
english, 1998