Studies on the Maillard browning reaction between aspartame and glucose
- 31 December 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 24 (3) , 187-196
- https://doi.org/10.1016/0308-8146(87)90150-6
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Analysis of the peptide sweetener aspartame by liquid chromatographyZeitschrift für Lebensmittel-Untersuchung und Forschung, 1983
- High-Performance Liquid Chromatographic Determination of L-Aspartyl-L-Phenylalanine Methyl Ester in Various Food Products and FormulationsJournal of AOAC INTERNATIONAL, 1976