Influence of carboxymethyl cellulose and sodium alginate on sweetness intensity of Aspartame.

Food chemistry2014Han X, Xu SZ, Dong WR, et al.

Study designOther primary literature

SubjectHuman

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。

AlginatesAspartameCarboxymethylcellulose SodiumFemaleGlucuronic AcidHexuronic AcidsHumansMalePlant ExtractsSweetening AgentsTasteViscosityYoung Adult

DOI 10.1016/j.foodchem.2014.05.040

PMID 24996335