Changes in chemical composition of stored honeydew honeys
1991
Krauze, A. | Krauze, J. (Academy of Economics, Poznan (Poland). Inst. of Commodity Science)
Changes in sugars, acidity and activity of enzymes and other components were studied in honeydew honeys stored at room temperature for over two years. The glucose, fructose and saccharose contents decreased, while the content of disaccharides other than saccharose increased. Accumulation of lactone of gluconic acid was higher than of free acids. Glucose oxidase and catalase activities and the inhibiting values as well as invertase activity decreased to a greater extent than diastase activity
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