Effects of Organic Acids on Sucrose Conversion in Preserved Cherry Tomato Syrup and Analysis of Methods for Its Deacidification and Depectinization
This study explored the effects of malic acid, citric acid, and their combination on sucrose conversion in a simulated preserved cherry tomato syrup under heating conditions. The results showed that the content of reducing sugar generated by sucrose conversion increased with increasing concentration...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-012.pdf |
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