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Showing 1 to 1 of 1 for “"hydrate loss"”.
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Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability
… either α-anhydrous glucose (α-AG) or glucose monohydrate (GM). The β-anhydrous glucose (β-AG) form is also possible, but is more difficult to crystallize and not sold as an ingredient. Conversion between the anhydrous and monohydrate structure may occur during long-term storage, however, hydrate …