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Mechanism behind the Inhibition of Sweetness Intensity of Aspartame by Guar Gum and Locust Bean Gum

XU Shu-Zhen, 浙江工商大学食品与生物工程学院, 杭州310035,College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, P. R. China, HAN Xue, TIAN Jun-Nan, WU Zhai, CHEN Zhong-Xiu
2014 Wuli huaxue xuebao  

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doi:10.3866/pku.whxb201404251 fatcat:yizihbhl3fhcljyx4o2wxbrn7y
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XU Shu-Zhen, 浙江工商大学食品与生物工程学院, 杭州310035,College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, P. R. China, HAN Xue, TIAN Jun-Nan, WU Zhai, CHEN Zhong-Xiu. "Mechanism behind the Inhibition of Sweetness Intensity of Aspartame by Guar Gum and Locust Bean Gum." Wuli huaxue xuebao 30.6 (2014) 1134-1141