Comparative effect of different sugars instigating non-enzymatic browning and Maillard reaction products in guava fruit leather
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Redalyc
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| Format: | Artículo científico |
| Sprache: | en |
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Society for Promotion of Horticulture
2022
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https://www.redalyc.org/articulo.oa?id=577073671019https://www.redalyc.org/journal/5770/577073671019/
https://www.redalyc.org/journal/5770/577073671019/html/
https://www.redalyc.org/journal/5770/577073671019/577073671019.epub
https://www.redalyc.org/journal/5770/577073671019/movil
https://doi.org/10.24154/jhs.v17i1.1387