Furosine: A suitable marker for assessing the freshness of royal jelly

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 10, 2002, Pages 2825-2829

  Marconi, Emanuele ^a   Caboni, Maria Fiorenza ^a   Messia, Maria Cristina ^a   Panfili, Gianfranco ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Blocked lysine; Freshness; Furosine; Maillard reaction; Nutritional damage; Royal jelly

Indexed keywords

AMINO ACID; FATTY ACID; FUROSINE; LYSINE; PROTEIN; ROYAL JELLY; UNCLASSIFIED DRUG; DRUG DERIVATIVE;

AMPEROMETRY; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; BEE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; GLYCATION; HARVESTING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUTRITIONAL VALUE; PROTEIN CONTENT; QUALITY CONTROL; SHELF LIFE; STORAGE TEMPERATURE;

APOIDEA;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FOOD PRESERVATION; FOOD TECHNOLOGY; LYSINE; NUTRITIVE VALUE; QUALITY CONTROL;

EID: 0037041918     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0114987     Document Type: Article

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