Yan, Sha <br/><br/>
Comparison of Differences of α-Dicarbonyl Compounds between Naturally Matured and Artificially Heated Acacia Honey: Their Application to Determine Honey Quality.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2019 
 - 12885-12894 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.9b05484  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acacia--chemistry<br/>Food Handling<br/>Honey--analysis<br/>Hot Temperature<br/>Maillard Reaction<br/>Quality Control