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This kind of sugar originally appeared after the 1950s.
But the process is not complicated.
The most important things are the two substances of glucoamylase and glucose isomerase.
The former has been extracted in the 1930s, but it has not been commercialized. The latter would not be discovered until the 1950s.
But Josie only needs to have the former, because the latter is mainly used to convert the glucose in the syrup into fructose, and to increase ...
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