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Detection of adulteration in citrus juice beverages

โœ Scribed by Carl E. Vandercook


Publisher
Elsevier Science
Year
1977
Tongue
English
Weight
525 KB
Volume
2
Category
Article
ISSN
0308-8146

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A method is described for the detection of citrus juices adulterated by addition of industrial sugar products. The oligosaccharides maltotriose (DP3) and maltotctraose (DP4), both of which are absent from the natural sugar profile of citrus fruits, serve as markers. The sample preparation method inc