Thermal treatment effect on free amino acids in honey samples

Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids...

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Bibliographic Details
Main Authors: Adnan, Nur Ardawati Rdawati, Chua, Lee Suan, Sarmidi, Mohamad Roji
Format: Article
Published: Penerbit UTM Press 2014
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