DETERMINATION OF REACTIVITY OF ASPARTAME WITH FLAVOR ALDEHYDES BY GAS-CHROMATOGRAPHY, HPLC AND GPC

被引：23

作者：

HUSSEIN, MM

DAMELIA, RP

MANZ, AL

JACIN, H

CHEN, WTC

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12457.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：520 / 524

页数：5

共 6 条

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[2] LIU TC, 1980, SHENG WU HUA HSUEH Y, V35, P72
[3] ASPARTAME - SWEET SURPRISE
MAZUR, RH
[J]. JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH, 1976, 2 (01): : 243 - 249
[4] ALDEHYDE-AMINE CONDENSATION REACTION - A POSSIBLE FATE OF CARBONYLS IN FOODS
MONTGOMERY, MW
DAY, EA
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (05) : 828 - +
[5] KINETICS OF THE MAILLARD REACTION BETWEEN ASPARTAME AND GLUCOSE IN SOLUTION AT HIGH-TEMPERATURES
STAMP, JA
LABUZA, TP
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (02) : 543 - &
[6] 1983, NUTRASWEET BREAKTHRO