Changes in the free amino acid contents of honeys during storage at ambient temperature

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 24, 2006, Pages 9099-9104

  Iglesias, M Teresa ^a   Martín Álvarez, Pedro J ^b   Polo, M Carmen ^b   De Lorenzo, Cristina ^a   González, Montserrat ^a   Pueyo, Encarnación ^b  

^a Instituto Madrileno de Investigacion y Desarrollo Rural   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Amino acids; Blend honey; Floral honey; Honedew honey; Storage

Indexed keywords

AMINO ACID;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; HUMAN; TEMPERATURE;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; FOOD PRESERVATION; HONEY; HUMANS; TEMPERATURE;

CUCUMIS MELO VAR. INODORUS;

EID: 33845659511     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061712x     Document Type: Article

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