Aspartame Stability In Commercially Sterilized Flavored Dairy Beverages-Reference-Cited by-同舟云学术

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Aspartame Stability In Commercially Sterilized Flavored Dairy Beverages

Published:1994-01 Issue:1 Volume:77 Page:34-38
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bell Leonard N.,Labuza Theodore P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference16 articles.

1. Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems;Bell;J. Food Sci.,1991

2. Potential pH implications in the freeze-dried state;Bell;Cryo Lett.,1991

3. High potency sweeteners in formulation of whey beverages;Beukema;Milchwissenschaft,1990

4. Studies on the stability of aspartame in the presence of glucose and vanillin;Ho,1988

5. Properties and stability of aspartame;Homler;Food Technol.,1984

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Storage Trials;The Stability and Shelf Life of Food;2016

2. References;Shelf Life;2015-02-27

3. Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive;EFSA Journal;2013-12

4. Aspartame: safety and stability in kalakand;Journal of Food Science and Technology;2013-11-16

5. Storage Stability of Aspartame in Orange Flavored Soft Drinks;International Journal of Food Properties;2013-01

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