摘要
糖类甜度低、热值高,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。文中简要介绍了阿斯巴甜的应用现状与发展前景,评述了国内外阿斯巴甜的研究和生产方法,提出了国内进一步工作的建议。
The present situation of the study and commercialization of aspartame both at home and abroad was described in this paper. Some suggestions were also proposed for further work in China on the basis of reviewing the various chemical pathways and biological pathways for synthesizing aspartame.
出处
《精细与专用化学品》
CAS
1999年第11期3-4,1,共2页
Fine and Specialty Chemicals
