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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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Turkish Chemical Society
2026-03-01
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| シリーズ: | Journal of the Turkish Chemical Society, Section A: Chemistry |
| 主題: | |
| オンライン･アクセス: | https://dergipark.org.tr/tr/download/article-file/5311388 |
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