The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis.
about
The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
2016年學術文章
@zh
2016年學術文章
@zh-hant
name
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@en
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@nl
type
label
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@en
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@nl
prefLabel
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@en
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@nl
P2093
P2860
P356
P1476
The Influence of the Rebaudios ...... g the Time-Intensity Analysis.
@en
P2093
Bruna M Azevedo
Janaína M M Ferreira
Valdecir Luccas
P2860
P304
S3006-S3014
P356
10.1111/1750-3841.13546
P577
2016-11-03T00:00:00Z