Wordt geladen...
Chemical properties of commercially available honey species and the functional properties of caramelization and Maillard reaction products derived from these honey species
The chemical parameters and the functionalities of six monofloral honeys of different botanical and geographical origins were investigated. Vitamins B(1), B(2), and C and the protein content of majority of honeys were distinguishable from general honey. Honeys not only were rich in a variety of func...
Bewaard in:
| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2017
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785384/ https://ncbi.nlm.nih.gov/pubmed/29391623 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2968-y |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|