Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel.
Defaye
J
J
CNRS and CEA, Département de Recherche Fondamentale sur la Matière Condensée/SESAM, Centre d'Etudes de Grenoble, France.
García Fernández
J M
JM
D002182:Candy; D002240:Carbohydrate Sequence; D002241:Carbohydrates; D005505:Food Coloring Agents / Q000737:chemistry*; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D008969:Molecular Sequence Data; D009844:Oligosaccharides / Q000737:chemistry*; D009930:Organic Chemicals; D011522:Protons; D017421:Sequence Analysis; D016339:Spectrometry, Mass, Fast Atom Bombardment; D013395:Sucrose / Q000737:chemistry*
D002241:Carbohydrates; D005505:Food Coloring Agents; D009844:Oligosaccharides; D009930:Organic Chemicals; D011522:Protons; C569050:caramel coloring; D013395:Sucrose