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Taste Perception of Sugar-Free Isomaltooligosaccharides.

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Title: Taste Perception of Sugar-Free Isomaltooligosaccharides.
Authors: Damani S; Monell Chemical Senses Center, Philadelphia, PA 19104, USA.; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA., Penner MH; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA., Lim J; Monell Chemical Senses Center, Philadelphia, PA 19104, USA.
Source: ACS food science & technology [ACS Food Sci Technol] 2025 Sep 02. Date of Electronic Publication: 2025 Sep 02.
Publication Type: Journal Article
Journal Info: Publisher: American Chemical Society Country of Publication: United States NLM ID: 9918281679006676 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 2692-1944 (Electronic) Linking ISSN: 26921944 NLM ISO Abbreviation: ACS Food Sci Technol
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: <searchLink fieldCode="AU" term="%22Damani+S%22">Damani S</searchLink>; Monell Chemical Senses Center, Philadelphia, PA 19104, USA.; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.<br /><searchLink fieldCode="AU" term="%22Penner+MH%22">Penner MH</searchLink>; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.<br /><searchLink fieldCode="AU" term="%22Lim+J%22">Lim J</searchLink>; Monell Chemical Senses Center, Philadelphia, PA 19104, USA.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22American+Chemical+Society%22">American Chemical Society </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>9918281679006676 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>2692-1944 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2226921944%22">26921944 </searchLink><i>NLM ISO Abbreviation: </i>ACS Food Sci Technol
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        Value: 10.1021/acsfoodscitech.5c00418
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      – TitleFull: Taste Perception of Sugar-Free Isomaltooligosaccharides.
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              Text: 2025 Sep 02
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