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外文期刊
作者:Yan, S(精确检索)
作者: Sun, MH(精确检索)
作者: Zhao, LL(精确检索)
作者: Wang, K(精确检索)
作者: Fang, XM(精确检索)
作者: Wu, LM(精确检索)
作者: Xue, XF(精确检索)
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1Comparison Of Differences Of Alpha-Dicarbonyl Compounds Between Naturally Matured And Artificially Heated Acacia Honey: Their Application To Determine Honey Quality
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来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： Honey Maillard Reaction Alpha-Dicarbonyl Compounds Artificially Heated Processing 5-Hydroxymethylfurfural 3-Deoxyglucosone
年份：2019
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