Paper nr FSR07-04 of the Journal Series of the Dept. of Food Science, NC State Univ., Raleigh, NC 27695-7624. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.
A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles
Article first published online: 28 JUN 2007
Journal of Food Science
Volume 72, Issue 6, pages S352–S359, August 2007
How to Cite
Da Conceicao Neta, E.R., Johanningsmeier, S.D., Drake, M.A. and McFeeters, R.F. (2007), A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles. Journal of Food Science, 72: S352–S359. doi: 10.1111/j.1750-3841.2007.00400.x
- Issue published online: 28 JUN 2007
- Article first published online: 28 JUN 2007
- MS 20060504 Submitted 9/11/2006, Accepted 4/25/2007
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