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Table of Contents
August 1995
Volume 72, Issue 8
Pages 669-764
About the Cover:
What makes these favorite snacks so appealing? They all are sweet treats. Their commercial importance makes the question of how some molecules produce the sweetness sensation and how synthetic, low-calorie substitutes can be created an important one. The symposium on Sweeteners and Sweetness Theory beginning on page 671 presents interesting chemistry that explores these questions.
