Author:
Aguilar-Rivera Noé,Olvera-Vargas Luis Alberto
Publisher
Springer International Publishing
Reference44 articles.
1. Alarcón ÁL, Orjuela A, Narváez PC, Camacho EC (2020) Thermal and rheological properties of juices and syrups during non-centrifugal sugar cane (jaggery) production. Food Bioprod Process 121:76–90
2. Asikin Y, Kamiya A, Mizu M, Takara K, Tamaki H, Wada K (2014) Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage. Food Chem 149:170–177
3. Barrera C, Betoret N, Seguí L (2020) Phenolic profile of cane sugar derivatives exhibiting antioxidant and antibacterial properties. Sugar Tech 1–14
4. Chinnadurai C (2017) Potential health benefits of sugarcane. In Sugarcane biotechnology: challenges and prospects. Springer, Cham, pp 1–12
5. Codex Alimentarius (2019) FAO-Roma Italy. http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FCircular%252520Letters%252FCL%2525202019-34%252Fcl19_34s.pdf
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献