Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part I – Honey systems-Reference-Cited by-同舟云学术

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Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part I – Honey systems

Published:2016-07 Issue: Volume:202 Page:484-491
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Grainger Megan N.C.,Manley-Harris Merilyn^ORCID,Lane Joseph R.,Field Richard J.

Funder

The University of Waikato Doctoral Scholarship

Fulbright Travel Award

Claude McCarthy Travel Scholarship

New Zealand Federation of Graduate Women Charitable Trust Waikato Branch Award

Shirtcliffe Fellowship

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Isolation by HPLC and characterisation of the bioactive fraction of New Zealand mānuka (Leptospermum scoparium) honey;Adams;Carbohydrate Research,2008

2. The origin of methylglyoxal in New Zealand mānuka (Leptospermum scoparium) honey;Adams;Carbohydrate Research,2009

3. AOAC official method 962.19 Acidity (Free, Lactone, and total) of honey. In (1995) AOAC official methods of analysis.

4. Studies on the formation of methylglyoxal from dihydroxyacetone in mānuka (Leptospermum scoparium) honey;Atrott;Carbohydrate Research,2012

5. Acid–base catalysis in the depolymerisation of dimeric dihydroxyacetone;Bell;Journal of the Chemical Society (Resumed),1937

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