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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | 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 |
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