Abstract
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
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APA
von Rymon Lipinski, G. W. (2013). Sweeteners. Advances in Biochemical Engineering/Biotechnology, 143, 1–28. https://doi.org/10.1007/10_2013_222
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