Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference
- DOI
- 10.1177/10820132221150534
- Published
- 2023-01-17
- Container
- Food Science and Technology International
- Publisher
- SAGE Publications
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132221150534,
title = {Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference},
author = {Men Long and Yanling Wei and Shoukui Tao and Yejing Wu and JingYi Wang and Di Zhou and Huazhen Cai and Ge Zhan},
year = {2023},
journal = {Food Science and Technology International},
doi = {10.1177/10820132221150534},
url = {https://doi.org/10.1177/10820132221150534}
}RIS
TY - JOUR TI - Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference AU - Men Long AU - Yanling Wei AU - Shoukui Tao AU - Yejing Wu AU - JingYi Wang AU - Di Zhou AU - Huazhen Cai AU - Ge Zhan PY - 2023 JO - Food Science and Technology International DO - 10.1177/10820132221150534 UR - https://doi.org/10.1177/10820132221150534 ER -
APA
Long, M., Wei, Y., Tao, S., Wu, Y., Wang, J., Zhou, D., Cai, H., & Zhan, G. (2023). Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. Food Science and Technology International. https://doi.org/10.1177/10820132221150534
Source records
- crossref · retrieved 2026-11-10T11:19:33.749Z