Label
All
0
Clear all filters
Appears in
Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
Artificial sweetener that is not composed of sugars but is a dipeptide made up of two amino acids: asparginic acid and phenylalanine. It is 150–200 times sweeter than ordinary sugar (sucrose).

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title