Sucrose, in commercial practice commonly referred to as sugar, is the most widely distributed sugar in nature and therefore easily manufactured in large quantities. Other simple sugars, such as dextrose (glucose), fructose, and lactose, or complex ones such as mannitol, sorbitol, or xylitol play also an important economic role.
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© 2005 Kluwer Academic/Plenum Publishers, New York
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Roberts{roJoint Chairman}, T.A. et al. (2005). Sugar, syrups, and honey. In: Roberts{roJoint Chairman}, T.A., et al. Micro-Organisms in Foods 6. Springer, Boston, MA. https://doi.org/10.1007/0-387-28801-5_12
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DOI: https://doi.org/10.1007/0-387-28801-5_12
Publisher Name: Springer, Boston, MA
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