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Analysis of the Sugar Content in Food Products by Using Gas Chromatography Mass Spectrometry and Enzymatic Methods
The aim of this study is to develop and optimise a method of sugar content determination in food products. Date juice (syrup) was used as a sample natural food resource for the analysis because of its potential usage as an alternative substrate for a variety of fermentation processes. Hence, qualify...
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| 出版年: | Foods |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6262339/ https://ncbi.nlm.nih.gov/pubmed/30413056 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7110185 |
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