Order Article Reprints

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

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

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