Open AccessSIGNIFICANCE OF HYDROXYMETHYLFURFURAL AND MELANOIDINS AS PRODUCTS OF MAILLARD REACTIONS IN HONEY
Author(s) -
Ina Ramírez Miranda,
Yolanda MOGUEL ORDOÑEZ,
David BETANCUR ANCONA
Publication year - 2022
Publication title -
uludağ arıcılık dergisi
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.173
H-Index - 1
eISSN - 2687-5594
pISSN - 1303-0248
DOI - 10.31467/uluaricilik.1091999
Subject(s) - maillard reaction , browning , chemistry , 5 hydroxymethylfurfural , glycation , hydroxymethylfurfural , food science , melanoidin , antioxidant , human health , organic chemistry , biochemistry , catalysis , fructose , medicine , receptor , environmental health , furfural