Discrimination of botanical origins for Chinese honey according to free amino acids content by high-performance liquid chromatography with fluorescence detection with chemometric approaches-Reference-Cited by-同舟云学术

Discrimination of botanical origins for Chinese honey according to free amino acids content by high-performance liquid chromatography with fluorescence detection with chemometric approaches

Published:2016-09-23 Issue:7 Volume:97 Page:2042-2049
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Hui¹,Jin Linghe¹,Chang Qiaoying¹,Peng Tao¹,Hu Xueyan¹,Fan Chunlin¹,Pang Guofang¹,Lu Meiling²,Wang Wenwen²

Affiliation:

1. Agro-Product Safety Research Center; Chinese Academy of Inspection and Quarantine; No. 11 Ronghua South Road Daxing District Beijing 100176 China

2. Agilent Technologies (China) Company, Ltd.; No. 3 Wang Jing Bei Lu Chaoyang District Beijing 100102 China

Funder

Fundamental Research Funds for the Public Research Institutes of Chinese Academy of Inspection and Quarantine

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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5. Honey reduces blood alcohol concentration but not affects the level of serum MDA and GSH-Px activity in intoxicated male mice models;Shi;BMC Complement Altern Med,2015

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