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Carbon dioxide as a traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAs)-enriched caramels from d -Fructose

by Audemar, Maite, Atencio-Genes, Loyda, Ortiz-Mellet, Carmen, Jérôme, François, García Fernández, José Manuel, Oliveira Vigier, K. de
Published in Journal of Agricultural and Food Chemistry (2017)