Authors: BARON RF HANGER LY

Citation: Rf. Baron et Ly. Hanger, USING ACID LEVEL, ACESULFAME POTASSIUM ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES, Journal of sensory studies, 13(3), 1998, pp. 269-283

Authors: HANGER LY LOTZ A LEPENIOTIS S

Citation: Ly. Hanger et al., DESCRIPTIVE PROFILES OF SELECTED HIGH-INTENSITY SWEETENERS (HIS), HISBLENDS, AND SUCROSE, Journal of food science, 61(2), 1996, pp. 456