Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities.
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| Title: | Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities. |
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| Authors: | Andrewson TS; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA., Martin LE; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA., Lim J; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA. Electronic address: Juyun.Lim@oregonstate.edu., Penner MH; Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA. Electronic address: Mike.Penner@oregonstate.edu. |
| Source: | Food chemistry [Food Chem] 2023 Feb 01; Vol. 401, pp. 134071. Date of Electronic Publication: 2022 Sep 02. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2022.134071 |
