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↑ 4.04.1DuBois, G. E., Walters, D. E., Schiffman, S. S., Warwick, Z. S., Booth, B. J., Pecore, S. D., ... & Brands, L. M. (1991). A systematic study of concentration-response relationships of sweeteners. Sweeteners: Discovery, Molecular Design and Chemoreception, 261-276.
↑Tiefenbacher, K. F. (2017). Technology of main ingredients - sweeteners and lipids. Wafer and waffle, 123-225.
↑John McMurry (1998). Organic Chemistry (4th ed.). Brooks/Cole. p. 468.
↑Spillane W.J. (2006-07-17). Optimising Sweet Taste in Foods. Woodhead Publishing. p. 264.
↑Garneau, N. L., Nuessle, T. M., Mendelsberg, B. J., Shepard, S., & Tucker, R. M. (2018). Sweet liker status in children and adults: Consequences for beverage intake in adults. Food quality and preference, 65, 175-180,呢份研究做咗聚類分析,發現某啲類嘅人係討厭甜味嘅。
↑Kendig, M. D., Chow, J. Y., Martire, S. I., Rooney, K. B., & Boakes, R. A. (2023). Switching from Sugar-to Artificially-Sweetened Beverages: A 12-Week Trial. Nutrients, 15(9), 2191.
Booth, D. A., Higgs, S., Schneider, J., & Klinkenberg, I. (2010). Learned liking versus inborn delight: can sweetness give sensual pleasure or is it just motivating?. Psychological Science, 21(11), 1656-1663.
Pepino, M. Y., & Mennella, J. A. (2012). Habituation to the pleasure elicited by sweetness in lean and obese women. Appetite, 58(3), 800-805,講到一般人一路食住一樣甜嘅嘢,會慢慢變到冇晒快感反應,但肥嘅人就似乎唔識有噉嘅變化。