Color changes during storage of honeys in relation to their composition and initial color
The causes of darkening in honey have been attributed to Maillard reaction, fructose caramelization and reactions of polyphenols, however, no systematic studies exist on this subject. The influence of composition and initial color on the rate of darkening of several Argentine honeys submitted to sto...
Guardado en:
| Autores principales: | Gonzales, A.P., Burin, L., Buera, M.D.P. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v32_n3_p185_Gonzales |
| Aporte de: |
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