Influence of caramel and molasses addition on acrylamide and5-hydroxylmethylfurfuralformation and sensory characteristics ofnon-centrifugalcane sugar during manufacturing

請用此 Handle URI 來引用此文件： http://scholars.ntou.edu.tw/handle/123456789/9276

標題:	Influence of caramel and molasses addition on acrylamide and5-hydroxylmethylfurfuralformation and sensory characteristics ofnon-centrifugalcane sugar during manufacturing
作者:	Wen-Chieh Sung Chi, M. H. Chiou, T. Y. Lin, S. H. Lee, W. J.
公開日期:	九月-2020
卷:	100
期:	12
來源出版物:	Journal of the Science of Food and Agriculture
URI:	http://scholars.ntou.edu.tw/handle/123456789/9276
ISSN:	0022-5142
DOI:	10.1002/jsfa.10492 ://WOS:000541290200001
顯示於：	食品科學系

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