Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups
Crossref DOI link: https://doi.org/10.1007/s11694-017-9703-2
Published Online: 2017-12-11
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Asikin, Yonathan
Wada, Koji
Imai, Yuriko
Kawamoto, Yasuhiro
Mizu, Masami
Mutsuura, Mizuki
Takahashi, Makoto
Funding for this research was provided by:
a Grant-in-Aid for Scientific Research (26350095)
License valid from 2017-12-11