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A Quantitative Method for Acesulfame K Using the Taste Sensor
We have developed a method to quantify the sweetness of negatively charged high-potency sweeteners coexisting with other taste substances. This kind of sweetness sensor uses lipid polymer membranes as the taste-sensing part. Two types of outputs have been defined in the measurement of the taste sens...
Gorde:
| Argitaratua izan da: | Sensors (Basel) |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7014247/ https://ncbi.nlm.nih.gov/pubmed/31936753 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/s20020400 |
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