As a result, the α-(l-2) linkage in rhamnosylglucose seems to be an essential factor in eliciting the bitter and sweet taste in naringin, neohesperidin and their DHC glycosides.doi:10.1016/0013-7480(70)90030-6AzalbertScaricabarozziVavasseurZettwoogElsevier B.V.Energy Conversion...