Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Department of Food and Nutrition, University of Campinas, Campinas, Brazil
Department of Food and Nutrition, University of Campinas, Campinas, Brazil
Department of Food and Nutrition, University of Campinas, Campinas, Brazil
Copyright © 2013 Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
L. Melo, J. Cardoso, J. Battochio and H. Bolini, "Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability,"
Food and Nutrition Sciences, Vol. 4 No. 5, 2013, pp. 503-509. doi:
10.4236/fns.2013.45064.