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Thermal degradation of sucralose: a combination of analytical methods to determine stability and chlorinated byproducts
In the late years, much attention has been brought to the scientific community regarding the safety of sucralose and its industrial applications. Although it is the most used artificial sweetener in foods and pharmaceuticals, many questions still arise on its potential to form chlorinated byproducts...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397539/ https://www.ncbi.nlm.nih.gov/pubmed/25873245 http://dx.doi.org/10.1038/srep09598 |