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Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
inulin di-D-fructose dianhydrides DFDA NMR bakery products
2014/3/10
From inulin which had been heated for 30 min at 200°C, four di-D-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by iden...