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KMID : 0380620050370030425
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.425 ~ p.430
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Engineering/Processing/Sensory Evaluation : Relative Sweetness of Sucralose in Beverage Systems and Sensory Properties of Low Calorie Beverages Containing Sucralose
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김미영/Kim MY
조해영/박재연/이소민/서동순/정서진/김희섭/김광옥/Cho HY/Park JY/Lee SM/Suh DS/Chung SJ/Kim HS/Kim KO
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Abstract
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KEYWORD
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sucralose, relative sweetness, beverage, sensory properties, consumer acceptability
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FullTexts / Linksout information
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Listed journal information
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