Abstract
MANY differing types of sweet compounds have been known for some time, but it is only in recent years that an extensive investigation of the subject has been undertaken. Ferguson and his co-workers1–5 examined the physiological aspects of taste and attempted to correlate relative sweetness with certain physical properties.
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DEUTSCH, E., HANSCH, C. Dependence of Relative Sweetness on Hydrophobic Bonding. Nature 211, 75 (1966). https://doi.org/10.1038/211075a0
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DOI: https://doi.org/10.1038/211075a0
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