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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...
Autores principales: | Al-Mhanna, Najah M., Huebner, Holger, Buchholz, Rainer |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262339/ https://www.ncbi.nlm.nih.gov/pubmed/30413056 http://dx.doi.org/10.3390/foods7110185 |
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