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It is used as a reference in analytical procedures to determine the extent of nonenzmatic browning induced by processes such as heating. Maltulose is used to identify, differentiate and characterize α-α-glucosidase(s).
J.L Garcı?a-Baños, et al. Maltulose and furosine as indicators of quality of pasta products.Food Chem.200488(1), 35-38.
Kevin B. Hicks, et al. Synthesis and high-performance liquid chromatography of maltulose and cellobiulose.Carbohydr. Res.1983112(1), 37-50.