Southgate D A, Paul A A, Dean A C, Christie A A
J Hum Nutr. 1978 Oct;32(5):335-47. doi: 10.3109/09637487809143898.
The values for the free sugars analysed in the samples collected for the fourth edition of McCance and Widdowson's 'The composition of foods' have been combined with values from the literature to provide some basic information on the distribution of free sugars in a range of foods.
