Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes
- DOI
- 10.1016/j.foodchem.2026.148250
- Published
- 2026-04
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.148250,
title = {Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes},
author = {Qiuxiao Li and Zelong Wang and Haoyang Gu and Jian Ying and Shuna Zhao},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.148250},
url = {https://doi.org/10.1016/j.foodchem.2026.148250}
}RIS
TY - JOUR TI - Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes AU - Qiuxiao Li AU - Zelong Wang AU - Haoyang Gu AU - Jian Ying AU - Shuna Zhao PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.148250 UR - https://doi.org/10.1016/j.foodchem.2026.148250 ER -
APA
Li, Q., Wang, Z., Gu, H., Ying, J., & Zhao, S. (2026). Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.148250
Source records
- crossref · retrieved 2026-09-26T07:30:34.422Z