Factors Affecting Color Formation During Storage of White Crystal Sugar-Reference-Cited by-同舟云学术

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Factors Affecting Color Formation During Storage of White Crystal Sugar

Published:2015 Issue:0 Volume:4 Page:1
ISSN:2325-7016
Container-title:Focusing on Modern Food Industry
language:en
Short-container-title:

Author:

Aguiar Claudio Lima de,Rocha Ana Laura Bodoni,Jambassi Jessica Rodrigues,Baptista Antonio Sampaio,Lima Roberta Bergamin

Publisher

Science and Engineering Publishing Company

Cited by 10 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

1. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry;Food and Bioprocess Technology;2024-06-14

2. Analysis of sugarcane × Saccharum spontaneum progeny for sugar and biomass traits;Agronomy Journal;2023-11-28

3. Sugar Quality Produced from Immature and Mature Sugarcane Damaged by Spittlebugs;Sugar Tech;2023-07-27

4. Thermomechanical Plasticization of Fruits and Vegetables Processing Byproducts for the Preparation of Bioplastics;Advanced Sustainable Systems;2023-07-07

5. Mechanism elucidation of color formation in sugarcane juice during enzymatic;2023-05-30

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