Honey: Chemical composition, stability and authenticity

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Priscila Missio da Silva1, Cony Gauche1, Luciano Valdemiro Gonzaga1

  • 1Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
AuthenticityChemical transformationDegradationFuran compoundsHoneyMaillard reactionParameters of identity and qualityStabilityVolatile compounds

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