Difructose anhydrides as quality markers of honey and coffee

Author:

Montilla A.,Ruiz-Matute A.I.,Sanz M.L.,Martínez-Castro I.,del Castillo M.D.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Determination of mono and disaccharide content of enteral formulations by gas chromatography;Baños;Chromatographia,2000

2. Determination of some components in corn syrup by gas–liquid chromatography of trimethylsilyl derivatives;Brobst;Cereal Chemistry,1966

3. Ratio of lactulose to furosine as indicator of quality of commercial milks;Corzo;Journal of Food Protection,1994

4. Protonic and thermal-activation of sucrose and the oligosaccharide composition of caramel;Defaye;Carbohydrate Research,1994

5. The oligosaccharide components of caramel;Defaye;Zuckerindustrie,1995

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