Regarding syrup attained through vacuum evaporation of juice at 82.2 ◦C and lower temperatures, the percentages of the three sugars were 10.1%, 24.1%, and 65.8% for fructose, glucose, and sucrose, respectively
Regarding syrup attainedthrough vacuum evaporation of juice at 82.2 ◦C and lower temperatures, the percentages of the three sugars were 10.1%, 24.1%, and65.8% for fructose, glucose, and sucrose, respectively