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Optimization and validation for quantification for allulose of jelly candies using response surface methodology

Dan-Bi Kim1, Tae Gyu Nam2, Young Sung Jung1

  • 1Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.

Journal of Food Science and Technology
|July 1, 2021
PubMed

Keywords:
AlluloseHigh-performance liquid chromatographyJellyResponse surface methodology

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