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The crystal structure of anhydrous α,α-trehalose at −150°

✍ Scribed by George A. Jeffrey; Raymond Nanni


Book ID
107725525
Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
559 KB
Volume
137
Category
Article
ISSN
0008-6215

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Crystal structure and taste of 3,3′-dide
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The Shallenberger AH,B theory of sweetness' suggests that the fundamental unit of sweetness of a compound is an AH,B system, where A and B are each electronegative atoms in suitable geometric proximity. This unit can hydrogen bond with a complementary AH,B system in the receptor protein of the taste