Honey: Chemical composition, stability and authenticity

标题

作者

关键词

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

出版物

FOOD CHEMISTRY

Volume 196, Issue -, Pages 309-323

出版商

Elsevier BV

发表日期

2015-09-16

DOI

10.1016/j.foodchem.2015.09.051

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