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Rapid quantitative determination of maltose and total sugars in sweet potato (Ipomoea batatas L. [Lam.]) varieties using HPTLC
When a raw sweet potato root is analysed, only sucrose, glucose and fructose are present but during cooking, starch is hydrolysed into maltose giving the sweet flavour to cooked roots. This study aimed at developing an HPTLC protocol for the rapid quantitative determination of maltose and total suga...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334230/ https://ncbi.nlm.nih.gov/pubmed/28298685 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2510-2 |
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