ZERO WORLD RESEARCHLiterature database on amino acids & organic acids

Baking stability of acesulfame K.

Zeitschrift fur Lebensmittel-Untersuchung und -Forschung1992Klug C, von Rymon Lipinski GW, Böttger D
Study designOther primary literature
SubjectUnknown

Abstract

cc by 以外(cc by-nc / cc by-nc-nd / NONE 等)は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

MeSH

Chromatography, High Pressure LiquidDrug StabilityFood HandlingHot TemperatureHydrogen-Ion ConcentrationSweetening AgentsThiazinesTime FactorsWater

DOI 10.1007/bf01197732

PMID 1621451

View source →