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参考资料:
[1]杨婷,沈石妍,王智能,杨柳,尚试雄,崔杰,应雄美.不同加工方式红糖营养成分与香气成分分析比较[J].食品工业科技,2021,42(19):43-55.
[2]保国裕,蓝艳华,红糖色源物的探讨[J].甘蔗糖业.2017(1):52-56
[3]罗成飞,鲁兆新,史淑芝 .红糖、赤砂糖和黑糖的区别[J].中国甜菜糖业.2016, (3):32
[4]https://www.fda.gov/food/chemical-contaminants-food/acrylamide
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