Preliminary Structural Analysis of High Molecular Weight Alkaline Degradation Products of Sucrose
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science
Link
https://link.springer.com/content/pdf/10.1007/s12355-020-00902-2.pdf
Reference21 articles.
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2. Coca, M., M.T. García, G. González, M. Peña, and J.A. García. 2004. Study of coloured components formed in sugar beet processing. Food Chemistry 86: 421–433.
3. Davídek, T., F. Robert, S. Devaud, F.A. Vera, and I. Blank. 2006. Sugar fragmentation in the maillard reaction cascade: formation of short-chain carboxylic acids by a new oxidative α-dicarbonyl cleavage pathway. Journal of Agricultural and Food Chemistry 54 (18): 6677–6684.
4. Eggleston, G., and J.R. Vercellotti. 2000. Degradation of sucrose, glucose and fructose in concentrated aqueous solutions under constant ph conditions at elevated temperature. Journal of Carbohydrate Chemistry 19 (9): 1305–1318.
5. Gomez-Serrano, V., J. Pastor-Villegas, A. Perez-Florindo, C. Duran-Valle, and C. Valenzuela-Calahorro. 1996. FT-IR study of rockrose and of char and activated carbon. Journal of Analytical and Applied Pyrolysis 36 (1): 71–80.
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