Á lódáil...
Characteristics of the Thermal Degradation of Glucose and Maltose Solutions
In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and 150°C for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose soluti...
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| Foilsithe in: | Prev Nutr Food Sci |
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| Main Authors: | , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
The Korean Society of Food Science and Nutrition
2015
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4500512/ https://ncbi.nlm.nih.gov/pubmed/26175997 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.2.102 |
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