Hydrolysis of the intense sweetener neohesperidin dihydrochalcone in water-organic solvent mixtures

被引：3

作者：

Montijano, H ^{[1
]}

Borrego, F ^{[1
]}

机构：

[1] Zoster SA, Grp Ferrer Int SA, Murcia 30588, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 03期

关键词：

flavonoid; stability;

D O I：

10.1046/j.1365-2621.1999.00259.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：291 / 294

页数：4

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[1] FLAVOR MODIFYING CHARACTERISTICS OF THE INTENSE SWEETENER NEOHESPERIDIN DIHYDROCHALCONE
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