| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539285 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ⺠Demonstration that the melanoidin structure is composed of the protein-polyphenol-polycarbohydrate complexes. ⺠Formation of polyphenol-containing melanoidin complexes in honey were significantly correlated with a loss or gain of antioxidant properties of melanoidins.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Katrina Brudzynski, Danielle Miotto,