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Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar.
Ge, Yanjing; Li, Kai; Xie, Caifeng; Xu, Yongshi; Shi, Changrong; Hang, Fangxue; Doherty, William O S.
Afiliação
  • Ge Y; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
  • Li K; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
  • Xie C; Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China.
  • Xu Y; Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China.
  • Shi C; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
  • Hang F; Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China.
  • Doherty WOS; Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China.
Foods ; 10(7)2021 Jul 05.
Article em En | MEDLINE | ID: mdl-34359431
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article