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The purpose of this experiment was to determine the effects of temperature (50ºC and 6ºC), pH (pH 3.0, 4.0, 5.0, 6.0, and 7.0) and the addition of monovalent and divalent cations (5 mM Na+, 5 mM K+, and 5 mM Ca2+) on the sweetness intensity rati[...]
