STUDIES OF THE INTERACTION BETWEEN ASPARTAME AND FLAVOR VANILLIN BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：4

作者：

CHA, AS ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07756.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：562 / 564

页数：3

共 8 条

[1]

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[2]

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[3]

HOMLER BE, 1984, FOOD TECHNOL-CHICAGO, V38, P50

HUSSEIN, MM ;

DAMELIA, RP ;

MANZ, AL ;

JACIN, H ;

CHEN, WTC .

[5]

INGLETT GE, 1981, FOOD TECHNOL-CHICAGO, V35, P37

[6]

WASHBURN EW, 1928, INT CRIT TABLES, V3, P290

[7]

1982, NUTRASWEET BREAKTHRO

[8]

1985, SAS USERS GUIDE STAT