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

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Study design
Other primary literature
Subject
Unknown
Publication year
1992
Source
doi.org
Abstract display
Not reproduced here
Publication status
Active
Status checked
17 Aug 2026
Collected
3 Aug 2026
Freshness
Current
Review stage
Automated
Record status
Published

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

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