Rotational Spectroscopy as a Tool to Characterize Sweet Taste: The Study of Dulcin.

Juarez G, Alonso ER, Aguado R, León I

DOI: 10.1002/open.202400159
Published: 2024 Nov
Container: ChemistryOpen
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/open.202400159,
  title = {Rotational Spectroscopy as a Tool to Characterize Sweet Taste: The Study of Dulcin.},
  author = {Juarez G and Alonso ER and Aguado R and León I},
  year = {2024},
  journal = {ChemistryOpen},
  doi = {10.1002/open.202400159},
  url = {https://doi.org/10.1002/open.202400159}
}

RIS

TY  - JOUR
TI  - Rotational Spectroscopy as a Tool to Characterize Sweet Taste: The Study of Dulcin.
AU  - Juarez G
AU  - Alonso ER
AU  - Aguado R
AU  - León I
PY  - 2024
JO  - ChemistryOpen
DO  - 10.1002/open.202400159
UR  - https://doi.org/10.1002/open.202400159
ER  -

APA

G, J., ER, A., R, A., & I, L. (2024). Rotational Spectroscopy as a Tool to Characterize Sweet Taste: The Study of Dulcin.. ChemistryOpen. https://doi.org/10.1002/open.202400159

Source records

pubmed · retrieved 2026-11-10T06:52:19.480Z