Browsing Química Orgánica by Subject "caramelization"
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Article
Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from D-Fructose
(American Chemical Society, 2017)Activation of a concentrated solution of D-fructose with carbonic acid, generated from carbon dioxide, induces the formation ...