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Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism
Food Science and Technologynpj Science of Food

Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism

Y. Mao, S. Tian, et al.

This study, conducted by Yuezhong Mao, Shiyi Tian, Yumei Qin, and Shiwen Chen, reveals how sucrose-citric acid mixtures can impact sweetness and sourness perception in unexpected ways. Discover the innovative Sweet-Sour Taste Sensory Strength Variation Models (SSTVM) that promise to transform our understanding of flavor interactions.... show more
Introduction
Literature Review
Methodology
Key Findings
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Conclusion
Limitations
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