Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part III – A model to simulate the conversion-Reference-Cited by-同舟云学术

Kinetics of conversion of dihydroxyacetone to methylglyoxal in New Zealand mānuka honey: Part III – A model to simulate the conversion

Published:2016-07 Issue: Volume:202 Page:500-506
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.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Corrigendum to “Isolation by HPLC and characterization of the bioactive fraction of New Zealand mānuka (Leptospermum scoparium) honey”;Adams;Carbohydrate Research,2009

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

3. Aleksic, G., & Buckley-Smith, M. (2013). Inter-laboratory comparison programme: Antibacterial activity in manuka honey – October 2013. In (p. 11). Hamilton, New Zealand: Global Proficiency.

4. Kinetics of mutual isomerisation of trioses and their dehydration to methylglyoxal;Fedoroňko;Collection Czechoslovak Chemical Communications,1969

5. Kinetics and mechanism of the acid-catalyzed reactions of methylated trioses;Fedoronko;Carbohydrate Research,1980

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