Honey: Chemical composition, stability and authenticity

Authors

Keywords

Honey, Parameters of identity and quality, Authenticity, Stability, Degradation, Chemical transformation, Furan compounds, Maillard, reaction, Volatile compounds

Journal

FOOD CHEMISTRY

Volume 196, Issue -, Pages 309-323

Publisher

Elsevier BV

Online

2015-09-16

DOI

10.1016/j.foodchem.2015.09.051

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