BibTex RIS Cite

Artificial Sweeteners as Food Additives (Turkish with English Abstract)

Year 1991, Volume: 16 Issue: 1, - , 01.02.1991

Abstract

In this review some artificial sweeteners (saccharin, cyclamate and aspartame) as food additives are looked over for their usage purposes and the effects on health. The problems of public health caused by some artificial sweeteners are assessed according the recent scientific publication on the subject.   

Keywords

-

Artificial Sweeteners as Food Additives (Turkish with English Abstract)

Year 1991, Volume: 16 Issue: 1, - , 01.02.1991

Abstract

-

Keywords

-

There are 0 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Publication Date February 1, 1991
Published in Issue Year 1991 Volume: 16 Issue: 1

Cite

APA Artificial Sweeteners as Food Additives (Turkish with English Abstract). (1991). Gıda, 16(1).
AMA Artificial Sweeteners as Food Additives (Turkish with English Abstract). The Journal of Food. February 1991;16(1).
Chicago “Artificial Sweeteners As Food Additives (Turkish With English Abstract)”. Gıda 16, no. 1 (February 1991).
EndNote (February 1, 1991) Artificial Sweeteners as Food Additives (Turkish with English Abstract). Gıda 16 1
IEEE “Artificial Sweeteners as Food Additives (Turkish with English Abstract)”, The Journal of Food, vol. 16, no. 1, 1991.
ISNAD “Artificial Sweeteners As Food Additives (Turkish With English Abstract)”. Gıda 16/1 (February 1991).
JAMA Artificial Sweeteners as Food Additives (Turkish with English Abstract). The Journal of Food. 1991;16.
MLA “Artificial Sweeteners As Food Additives (Turkish With English Abstract)”. Gıda, vol. 16, no. 1, 1991.
Vancouver Artificial Sweeteners as Food Additives (Turkish with English Abstract). The Journal of Food. 1991;16(1).

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/