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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.37 no.2, 2024년, pp.67 - 79
박윤하 (전남대학교 융합식품바이오공학과) , 이보배 (전남농업기술원 과수연구소) , 임애은 (전남대학교 융합식품바이오공학과) , 조정용 (전남대학교 융합식품바이오공학과) , 남승희 (전남대학교 융합식품바이오공학과)
Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at...
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