Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures.

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Bibliographic Details
Title:	Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures.
Authors:	Asikin, Yonathan^1,2, y-asikin@agr.u-ryukyu.ac.jp, Nakaza, Yuki¹, Oe, Moena², Kaneda, Hirotaka³, Maeda, Goki^4,5, Takara, Kensaku^1,2, Wada, Koji^1,2
Source:	Applied Sciences (2076-3417); Dec2024, Vol. 14 Issue 24, p11617, 12p
Database:	Applied Science & Technology Source

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ISSN:	20763417
DOI:	10.3390/app142411617