"Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability"
written by Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini,
published by Food and Nutrition Sciences, Vol.4 No.5, 2013
has been cited by the following article(s):
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