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Original Article
Influence of alkylation and esterification of 2-(4-methoxyphenoxy) propionic acid on sweet inhibition property and its manipulating mechanism
Dan Zhoua College of Food Science and Engineering, South China University of Technology, Guangzhou, Chinahttps://orcid.org/0000-0001-6989-8531View further author information
, Wenting Denga College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
, Junhan Zhoua College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
, Hongying Denga College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
, Jianxian Zhenga College of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaCorrespondence[email protected]
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& View further author information
Zhongkai Zhoub College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, ChinaCorrespondence[email protected]
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Pages 108-121
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Received 18 Jul 2022, Accepted 10 Nov 2022, Published online: 16 Dec 2022
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