Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

@article{Cardello1999MeasurementOT,
  title={Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations},
  author={H.M.A.B. Cardello and Maria Aparecida Azevedo Pereira da Silva and Maria Helena Dam{\'a}sio},
  journal={Plant Foods for Human Nutrition},
  year={1999},
  volume={54},
  pages={119-129}
}
Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia… 

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