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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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| Опубликовано в: : | Prev Nutr Food Sci |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The Korean Society of Food Science and Nutrition
2015
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| Предметы: | |
| Online-ссылка: | 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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