Your browser doesn't support javascript.
loading
Formation of Protein-Bound Maillard Reaction Products during the Storage of Manuka Honey.
Thierig, Marcus; Siegel, Eva; Henle, Thomas.
Affiliation
  • Thierig M; Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
  • Siegel E; Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
  • Henle T; Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.
J Agric Food Chem ; 71(41): 15261-15269, 2023 Oct 18.
Article in En | MEDLINE | ID: mdl-37796058
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Honey Language: En Journal: J Agric Food Chem Year: 2023 Document type: Article Affiliation country: Alemania Country of publication: Estados Unidos
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Honey Language: En Journal: J Agric Food Chem Year: 2023 Document type: Article Affiliation country: Alemania Country of publication: Estados Unidos