A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations

Sofie Lagast, Hans De Steur, Joachim J. Schouteten, Xavier Gellynck
  • International Journal of Food Sciences and Nutrition, August 2017, Taylor & Francis
  • DOI: 10.1080/09637486.2017.1362689
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The following have contributed to this page: Dr Hans De Steur and Dr Hans De Steur