Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.

Martin, Laura E; Andrewson, Toren S; Penner, Michael H; Lim, Juyun

Martin, Laura E; Andrewson, Toren S; Penner, Michael H; Lim, Juyun.

Afiliación

Martin LE; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
Andrewson TS; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
Penner MH; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.
Lim J; Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States.

J Agric Food Chem ; 71(17): 6699-6705, 2023 May 03.

Article en En | MEDLINE | ID: mdl-37083361

Asunto(s)

Percepción del Gusto; Gusto; Polímeros/química; Humanos; Masculino; Femenino; Adolescente; Adulto Joven; Adulto; Persona de Mediana Edad

Palabras clave

carbohydrates; degree of polymerization; glucose oligomers; maltooligosaccharides; starch taste

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Gusto / Percepción del Gusto Tipo de estudio: Diagnostic_studies / Observational_studies / Prognostic_studies Límite: Adolescent / Adult / Female / Humans / Male / Middle aged Idioma: En Revista: J Agric Food Chem Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos

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