Maple syrup vs. different natural sweeteners: sensory evaluation, physicochemical properties, carbohydrate profiles, and botanical classification by mid infrared spectroscopy-chemometrics.

Maple syrup vs. different natural sweeteners: sensory evaluation, physicochemical properties, carbohydrate profiles, and botanical classification by mid infrared spectroscopy-chemometrics; Lopez, M.; Seeram, N.P. 247th American Chemical Society (ACS) National Meeting, Dallas, Texas, March 16-20, 2014. (Oral).