The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10246.x/fullpdf
Reference20 articles.
1. Aspartame Degradation Kinetics as Affected by pH in Intermediate and Low Moisture Food Systems
2. Aspartame decomposition and epimerization in the diketopiperazine and dipeptide products as a function of pH and temperature
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