| http://www.w3.org/ns/prov#value | - Often used expedients in order to modify the organoleptic characteristics of these mixtures, sometimes nauseating and disgusting, are the addition of considerable quantities of flavouring substances, as fruit, vanilla, cocoa, coffee flavours, etc., the mixing with carbohydrates such as glucose, fructose, saccharose and other mono- and disaccharides, polyalcohols such as sorbitol, mannitol and ylit
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