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Optimization and validation for quantification for allulose of jelly candies using response surface methodology
A simple, rapid and reliable extraction method for allulose content in jelly were optimized using response surface methodology. The extraction method was selected based on preliminary experiments, with a three-factor, three-level central complex design including 20 experimental runs to optimize the...
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| I publikationen: | J Food Sci Technol |
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| Huvudupphovsmän: | , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2020
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196136/ https://ncbi.nlm.nih.gov/pubmed/34194102 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04773-z |
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