References for Honey


References
Degen, J., Hellwig, M., & Henle, T. (2012). 1, 2-Dicarbonyl compounds in commonly consumed foods. Journal of agricultural and food chemistry, 60(28), 7071-7079.
Gaspar, E. M., & Lucena, A. F. (2009). Improved HPLC methodology for food control–furfurals and patulin as markers of quality. Food Chemistry, 114(4), 1576-1582.
Sanz, M. L., Del Castillo, M. D., Corzo, N., & Olano, A. (2003). 2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality. Journal of agricultural and food chemistry, 51(15), 4278-4283.