5-Hydroxymethyl Furfural (HMF) Evaluation in Molasses Produced through Different Traditional Methods Using HPLC
Molasses is a widely consumed traditional food product obtained from various fruits and valued for its nutritional and sensory properties. Thermal processing during molasses production promotes Maillard reactions, which contribute to desirable color and flavor development but may also result in the...
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| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Turkish Chemical Society
2026-03-01
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| Sarja: | Journal of the Turkish Chemical Society, Section A: Chemistry |
| Aiheet: | |
| Linkit: | https://dergipark.org.tr/tr/download/article-file/5311388 |
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