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When preserving foods, sucrose is more commonly used as a sweetener than glucose. Why is this?

tree51

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When preserving foods, sucrose is more commonly used as a sweetener than glucose. Why is this?

When preserving foods, sucrose is more commonly used as a sweetener than glucose. Why is this?

Textbook

Organic Chemistry

Organic Chemistry

Edition: 9^th

Authors: Wade, Simek

Read 30 times

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chenandrew1219

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tree51 Author

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Just got PERFECT on my quiz

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Helped a lot

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Thanks for your help!!

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