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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 S. Ohashi; F. Ura; M. Takeuchi; H. Iida; K. Sakaue; T. Ochi; S. Ukai; K. Hiramatsu

No coin nor oath required. For personal study only.

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