Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Liquor-Making Science & Technology》 2017-10
Add to Favorite Get Latest Update

Research Progress in the Detection and the Sources of Seven Common Sweeteners in Baijiu

YAO Mingjing;JI Bin;LIU Liping;Zhang Jing;LI Fujia;WANG Chuanwei;LIU Jianjun;Shandong Key Lab of Food Fermentation Engineering, Shandong Research Institute of Food and Fermentation Industries;  
In this paper, the detection methods of 7 common sweeteners in Baijiu including acesulfame, sodium saccharin, sodium cyclamate, three sucrose, neotame, aspartame and stevioside were introduced. Besides, the characteristics and the possible source of the 7 sweeteners were illustrated. And some recommendations were put forward on Baijiu supervision in the market.
【CateGory Index】: TS261.7
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved