Three Egyptian honeys were stored at 5 OCC for 44 days. I n a II the honey samples, amount of sucrose, melezitose and apparent total sugars decreased, whereas that of turanose increased. Changes in amounts of other sugars (maltose, fructosese, glucose) varied with honey type. The total free amino acid content decreased remakably during the storage of all honeys except citrus, but the amounts of some invididual amino acids increased in other honeys. Of the 17 amino acids detected proline was predominent, with phenylalanine second. Changes in the amounts of sugars and free amino acids in the honeys were not clearly related to the exent of darkening.
EI-Basiony,, M., Abdel-Aziz, S., & Ashour, A. (2003). CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE. Journal of Plant Protection and Pathology, 28(1), 581-585. doi: 10.21608/jppp.2003.242715
MLA
M. N. EI-Basiony,; Sahar Y. Abdel-Aziz; Azza T. Ashour. "CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE", Journal of Plant Protection and Pathology, 28, 1, 2003, 581-585. doi: 10.21608/jppp.2003.242715
HARVARD
EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. (2003). 'CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE', Journal of Plant Protection and Pathology, 28(1), pp. 581-585. doi: 10.21608/jppp.2003.242715
VANCOUVER
EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE. Journal of Plant Protection and Pathology, 2003; 28(1): 581-585. doi: 10.21608/jppp.2003.242715
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