Analysis of Reducing Carbohydrates and Fructosyl Saccharides in Maple Syrup and Maple Sugar by CE
Author:
Publisher
Springer Science and Business Media LLC
Subject
Organic Chemistry,Clinical Biochemistry,Biochemistry,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s10337-012-2199-3.pdf
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4. Rawitscher M, Mayer J (1979) Sugar: an expensive source of calories. Food Policy 4:138–139
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