High Intensity Sweeteners

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Kinghorn, A.D., and Kennelly, E.J. 1995. Discovery of highly sweet compounds from natural sources. Journal of Chemical Education 72, 676-679.

Piggott, M.S., Jr. 1991. Handbook of Sweeteners. Glasgow: Blackie and Son Ltd.

Wu, C. 1997. Yeast make berry sweet sugar substitute. Science News 151, 284.

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