The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in maillard reactions in alkaline degradation of sugars and in caramelisation

The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in maillard reactions in alkaline degradation of sugars and in caramelisation
-

doi
Article type
Journal
https://people.iut.ac.ir/en/content/1639453