1.
Research on a Mew Synthetic Process of Sucraclose;
高甜度甜味剂三氯半乳蔗糖的合成工艺研究
2.
The present situation of the study and commercialization of aspartame both at home and abroad was described in this paper.
糖类甜度低、值高,易引起一些疾病,阿斯巴甜则因众多优点成为新型甜味剂的优秀代表。
3.
Reduced Calorie and Non-Nutritive Sweeteners
低热量无营养甜味剂
4.
Synthesis of High Potency Sweetener N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-aspartyl-L-henylalaninel-methylester
超高倍甜味剂N-[3-(3-羟基-4-甲氧基苯基)丙基]-阿斯巴甜的合成研究
5.
Rapid Determination of Common Sweeteners in Milk Beverage by HPLC
高效液相色谱法快速检测乳饮料中常用甜味剂
6.
This means that considerably less sweetener must be used to get the same degree of sweetness, so the drink ends up with fewer calories.
这意味着用量相对较低的甜味剂必须达到同样的甜度效果,这样最终产品的热含量才会降低。
7.
dry (sweet) wine
无甜味（有甜味）的酒
8.
Study on the preparation of a new sweetener--NC-Asp
新型甜味剂N-(对氯苯甲基)-阿斯巴甜的制备研究
9.
Determination of Antiseptic and Sweetener in wine by HPLC
高效液相色谱法快速测定葡萄酒及果酒中的防腐剂和甜味剂
10.
Rapid Determination of Five Sweeteners and Two Preservatives in Milk Beverage by HPLC
乳饮料中5种甜味剂和2种防腐剂的高效液相色谱快速测定法
11.
The influence of adding differen t doses of edulcoran t at high copper powder piglet diets on the grow thperformance of piglets
仔猪粉状高铜饲料中添加不同剂量甜味剂对生长性能的影响
12.
Simultaneous determination of preservatives and sweetenings in fruit jelly by HPLC
HPLC法同时测定果冻中的防腐剂、甜味剂
13.
It has dark color, high fruit and rock flavor, watery aftertaste, low sweetness, could be preserved for ten years.
色偏深,果香与石头味都偏高,回味平淡,甜度较低,存放10年.
14.
The Effect of Several Acidifiers and Sugars on the Stability of Perilla Color
几种酸味剂和甜味剂对紫苏色素稳定性的影响
15.
an artificial sweetener made from aspartic acid; used as a calorie-free sweetener.
一种人工甜味佐料，由天冬氨酸制成；用作一种无卡路里的甜味剂。
16.
Study on Determination of Sweetener Additives and Organic Acids in Food with High Performance Liquid Chromatography and Their Application;
食品中甜味剂、有机酸的高效液相色谱分析方法研究及其应用
17.
A lot of people use artificial sweeteners in their tea or coffee.
许多人在茶或咖啡中放进人造甜味剂。
18.
Manufacturing and Functioning of Sweetener-L-Arabinose
功能性甜味剂L-阿拉伯糖的研究进展