The content of sucrose, fructose and glucose in sampleof chicory "Alexander" treated at different temperatures were determined. Content of fructans and the average degree of polymerization of fructans in chicory were calculated.
цикорий, тепловая обработка, экстракция, фруктаны, инулин, степень полимеризации, chicory, thermal processing, extraction, fructans, inulin, degree of polimerisation
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