Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional2024Long M, Wei Y, Tao S, et al.

Study designOther primary literature

SubjectUnknown

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

CarbohydratesDiterpenes, KauraneErythritolGlucosidesIce CreamSucroseSweetening AgentsTaste

DOI 10.1177/10820132221150534

PMID 36650737