Paper nr FSR08-15 of the Journal Series of the Dept. of Food Science, NC State Univ., Raleigh, N.C., U.S.A. 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.
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids
Article first published online: 14 APR 2009
No claim to original US government works Journal compilation © 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 4, pages S165–S169, May 2009
How to Cite
Neta, E.R.D., Johanningsmeier, S.D., Drake, M.A. and McFeeters, R.F. (2009), Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. Journal of Food Science, 74: S165–S169. doi: 10.1111/j.1750-3841.2009.01127.x
- Issue published online: 4 MAY 2009
- Article first published online: 14 APR 2009
- MS 20080623 Submitted 8/15/2008, Accepted 2/5/2009
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