Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature
Katarzyna Samborska, Radosław Bonikowski, Danuta Kalemba, Alicja Barańska, Aleksandra Jedlińska, Amr E. Edris
Topics & Concepts
Spray dryingAromaMaillard reactionChemistryAir temperatureFood scienceFermentationChromatographyGeologyClimatologyMicroencapsulation and Drying ProcessesFood Chemistry and Fat AnalysisFood Drying and Modeling