Aspartame: studies on UV spectral characteristics
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00728.x/fullpdf
Reference19 articles.
1. L.N. Bell, and T.P. Labuza (1991 ). Aspartame degradation as a function of water activity. In: Water relationships in Foods (edited by ). p. 337 -350 . New York: Plenum Press.
2. Stability and degradation of the high‐intensity sweeteners: Aspartame, Alitame, and Sucralose
Cited by 2 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. Solubility of Aspartame in Water, Methanol, Ethanol and Different Binary Mixtures in the Temperature Range of (278.15 to 333.15) K;Journal of Chemical & Engineering Data;2014-04-28
2. Identification and characterisation of the E951 artificial food sweetener by vibrational spectroscopy and theoretical modelling;Journal of Raman Spectroscopy;2009-08-17
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