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1990•Food HydrocolloidsOpen access

The decrease of thaumatin's sweetness intensity upon interaction with carrageenan

Shiro Ohashi, Fumiko Ura, Masanori Takeuchi, Hiroki Iida, Kazushi Sakaue, Takashi Ochi, Shigeo Ukai, Koichi Hiramatsu

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Key concepts: Thaumatin, Sweetness, Carrageenan, Food science, Chemistry, Taste, Biochemistry, Gene

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