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Food Chemistry, ISSN 0308-8146, 07/2016, Volume 202, pp. 500 - 506
A kinetic model for the conversion of dihydroxyacetone (DHA) to methylglyoxal (MGO) in honey is proposed; a building block approach was used to create the... 
Methylglyoxal | Mānuka honey | Dihydroxyacetone | Simulation | Conversion | Manuka honey | NUTRITION & DIETETICS | AMINO-ACIDS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED | TRIOSES | Models, Theoretical | Leptospermum - chemistry | Temperature | Honey - analysis | Kinetics | Pyruvaldehyde - chemistry | Dihydroxyacetone - chemistry | Honey | Models | Analysis | Sugars | Monosaccharides
Journal Article
1985, Food science and technology, ISBN 9780824771942, Volume 14, x, 362
Book
2008, 2008 Ballantine Books trade pbk. ed., ISBN 0345495799, xvi, 294
Book