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For: McKenzie E, Lee SY. Sugar reduction methods and their application in confections: a review. Food Sci Biotechnol 2022;31:387-398. [PMID: 35464251 PMCID: PMC8994798 DOI: 10.1007/s10068-022-01046-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/20/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open

For:	McKenzie E, Lee SY. Sugar reduction methods and their application in confections: a review. Food Sci Biotechnol 2022;31:387-398. [PMID: 35464251 PMCID: PMC8994798 DOI: 10.1007/s10068-022-01046-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/20/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open

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(The first 100,000 artilces are displayed in RCA.)