Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleFenton oxidation products derived from hydroxycinnamic acids increases phenolic‐based compounds and organic acid formation in sugar processing.AuthorsNguyen, Danny M. T.; Bartley, John P.; Moghaddam, Lalehvash; Doherty, William O. S.PublicationInternational Journal of Food Science & Technology, 2018, Vol 53, Issue 5, p1278ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.13708