Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures
Abstract: Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures was studied for a wide range of concentrations. For Gustatory Reaction Time (GRT) concentrations ranged from 2.3 to 13.8% sucrose and up to 23.0% for trehalose. For Time Intensity (T-I) su...
| Autores principales: | Galmarini, Mara Virginia, Zamora, María Clara, Chirife, Jorge |
|---|---|
| Otros Autores: | Universidad Católica Argentina. Facultad de Ciencias Agrarias |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
|
| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5431 |
| Aporte de: |
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