Lactones formation during monosaccharide's caramelization in ethanolic-aqueous solutions
Author:
Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0018037
Reference17 articles.
1. Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
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3. Liquid-phase catalytic oxidation of carbohydrates by oxygen: Glucose oxidation in alkaline solutions in the presence of copper(II) complexes
4. Oxidation of Monosaccharides with Oxygen in Alkaline Solution. Separation, Identification and Estimation of the Aldonic Acids Produced by Liquid Chromatography1,2
5. Formation of acids, lactones and esters through the Maillard reaction
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