Sweetness and sweeteners - Sweet macromolecules
4 important questions on Sweetness and sweeteners - Sweet macromolecules
How are sweet macromolecules usually produced?
What is a drawback of the Monellin A+B heterodimer?
How can the heat sensitivity of Monellin A+B be solved?
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What does it mean when the macromolecules have taste-modifying proteins?
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