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A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums

Crossref DOI link: https://doi.org/10.1007/s12161-021-02214-x

Published Online: 2022-01-13

Published Print: 2022-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Agcam, Erdal
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Text and Data Mining valid from 2022-01-13

Version of Record valid from 2022-01-13
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Article History

Received: 19 August 2021

Accepted: 15 December 2021

First Online: 13 January 2022

Declarations

:

: This article does not contain any studies involving human participants or animals performed by the author.

: Informed consent not applicable.

: Erdal Agcam declares that he has no conflict of interest.

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