Zu, W.; Wang, J.; Wang, J.; Wang, H.; Song, L.; Li, Y.; Chi, H.; She, G.; Du, H.
Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors. Foods 2025, 14, 3932.
https://doi.org/10.3390/foods14223932
AMA Style
Zu W, Wang J, Wang J, Wang H, Song L, Li Y, Chi H, She G, Du H.
Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors. Foods. 2025; 14(22):3932.
https://doi.org/10.3390/foods14223932
Chicago/Turabian Style
Zu, Wenting, Jiasheng Wang, Jing Wang, Hongyue Wang, Liangliang Song, Yichen Li, Hongshuang Chi, Gaimei She, and Hong Du.
2025. "Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors" Foods 14, no. 22: 3932.
https://doi.org/10.3390/foods14223932
APA Style
Zu, W., Wang, J., Wang, J., Wang, H., Song, L., Li, Y., Chi, H., She, G., & Du, H.
(2025). Chemical Mechanisms Underlying Sweetness Enhancement During Processing of Rehmanniae Radix: Carbohydrate Hydrolysis, Degradation of Bitter Compounds, and Interaction with Taste Receptors. Foods, 14(22), 3932.
https://doi.org/10.3390/foods14223932
