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Characterization of Artificial Sweeteners Using Raman Spectroscopy

  • Mignani A
  • Ciaccheri L
  • Manca G
  • et al.
DOI: 10.1007/978-3-319-26478-3_18-1
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Abstract

A selection of fourteen common and commercially available table-top artificial sweeteners was considered. The samples contained aspartame and saccharin as high-intensity sweeteners and dextrose, sorbitol, sucrose, and maltodextrin as low-intensity sweeteners. These...

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APA

Mignani, A. G., Ciaccheri, L., Manca, G., Mencaglia, A. A., Verschooten, T., Ottevaere, H., & Thienpont, H. (2016). Characterization of Artificial Sweeteners Using Raman Spectroscopy (pp. 1–14). https://doi.org/10.1007/978-3-319-26478-3_18-1

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