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Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from D-Fructose

by Audemar, Maité, Atencio Genes, Loyda Esther, Ortiz Mellet, Carmen, Jérôme, F., García Fernández, José Manuel, Oliveira Vigier, Karine De
Published in Journal of Agricultural and Food Chemistry (2023)