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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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Bibliografische gegevens
Gepubliceerd in:Prev Nutr Food Sci
Hoofdauteurs: Woo, Koan Sik, Kim, Hyun Young, Hwang, In Guk, Lee, Sang Hoon, Jeong, Heon Sang
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: The Korean Society of Food Science and Nutrition 2015
Onderwerpen:
Online toegang: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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