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Interaction of thaumatin with carrageenans. IV. Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at pH 4

✍ Scribed by Shiro Ohashi; Fumiko Ura; Masanori Takeuchi; Hiroki Iida; Kazushi Sakaue; Takashi Ochi; Shigeo Ukai; Koichi Hiramatsu

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