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书目名称Chemistry and Technology of Honey Production影响因子(影响力)<br> http://impactfactor.cn/2024/if/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production影响因子(影响力)学科排名<br> http://impactfactor.cn/2024/ifr/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production网络公开度<br> http://impactfactor.cn/2024/at/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production网络公开度学科排名<br> http://impactfactor.cn/2024/atr/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production被引频次<br> http://impactfactor.cn/2024/tc/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production被引频次学科排名<br> http://impactfactor.cn/2024/tcr/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production年度引用<br> http://impactfactor.cn/2024/ii/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production年度引用学科排名<br> http://impactfactor.cn/2024/iir/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production读者反馈<br> http://impactfactor.cn/2024/5y/?ISSN=BK0224814<br><br> <br><br>书目名称Chemistry and Technology of Honey Production读者反馈学科排名<br> http://impactfactor.cn/2024/5yr/?ISSN=BK0224814<br><br> <br><br>THE 发表于 2025-3-21 23:18:34
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2191-5407 rties like color, crystallization, density, viscosity, or th.This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Alth粘连 发表于 2025-3-22 13:53:53
https://doi.org/10.1007/978-3-030-13345-0ys, including also honey for medical purposes, could be negatively affected. Physicochemical and microbiological features of the final product can be assured on condition that each process is well carried out; in addition, certain precautionary measures should be taken before the final commercialisation.粘连 发表于 2025-3-22 18:13:01
Modern Topics: Cavity Optomagnonics,furfural and the enzymatic activity of diastase. However, new possible indexes for overheating and quality honey—invertase activity, amount of 1,2-dicarbonyl compounds, furosine, etc.—have been proposed in the last few years (Bogdanov et al. in Bee World 80(2):61–69, .).善于骗人 发表于 2025-3-22 21:12:04
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Overheating Indexes and Honey Quality,furfural and the enzymatic activity of diastase. However, new possible indexes for overheating and quality honey—invertase activity, amount of 1,2-dicarbonyl compounds, furosine, etc.—have been proposed in the last few years (Bogdanov et al. in Bee World 80(2):61–69, .).防止 发表于 2025-3-23 06:59:56
Book 2018uality parameters for the determination of ageing and/or overheating: 5-hydroxymethylfurfural (HMF) and diastase. Other recently proposed constituents for quality parameters are also mentioned, e.g. 1,2 dicarbonyl compounds (3 deoxyglucosone,methylglyoxal, glyoxal) and furosine, also named 2-furoylmethyl lysine..