Influence of high hydrostatic pressure on aspartame: Instability at neutral pH

被引：19

作者：

Butz, P ^{[1
]}

FernandezGarcia, A ^{[1
]}

Fister, H ^{[1
]}

Tauscher, B ^{[1
]}

机构：

[1] FED RES CTR NUTR, INST CHEM & BIOL, D-76131 KARLSRUHE, GERMANY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1997年 / 45卷 / 02期

关键词：

high pressure; aspartame; diketopiperazine; peptides; acceptable daily intake;

D O I：

10.1021/jf960593q

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：302 / 303

页数：2

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