ZERO WORLD RESEARCHLiterature database on amino acids & organic acids

Influence of dairy proteins on aspartame stability in the pH 6-7 range

Journal of food science1992Tsoubeli MN, Labuza TP
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。

DOI 10.1111/j.1365-2621.1992.tb05495.x

View source →