title: Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel.
authors.affiliation: CNRS and CEA, Département de Recherche Fondamentale sur la Matière Condensée/SESAM, Centre d'Etudes de Grenoble, France.
authors.forename: J
authors.initials: J
authors.lastname: Defaye
authors.forename: J M
authors.initials: JM
authors.lastname: García Fernández
mesh_terms: 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*
chemical_list: D002241:Carbohydrates; D005505:Food Coloring Agents; D009844:Oligosaccharides; D009930:Organic Chemicals; D011522:Protons; C569050:caramel coloring; D013395:Sucrose