Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization.
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DOI: 10.1021/acs.jafc.3c00910
Abstract: Previous studies have shown that humans can taste maltooligosaccharides [MOS; degree of polymerization (DP) of 3-20] but not maltopolysaccharides (MPS; DP of >20) and that their taste detection is independent of the canonical sweet taste… read more here.
Keywords: mos; taste detection; detection maltooligosaccharides; taste ... See more keywords