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Thermal Treatment Effect on Free Amino Acids in Honey Samples
Free amino acids are minor constituents in honey which are responsible for the determination of botanical origin of honey. However, the composition of free amino acids was likely to be altered upon thermal treatment. Therefore, this study was conducted to investigate the profile of free amino acids before and after thermal treatment at 90°C for 30 minutes. This study revealed that phenylalanine (101.84-139.74 mg/kg), tyrosine (28.71-138.36 mg/kg) and proline (23.93-83.21 mg/kg) were founddoi:10.11113/jt.v69.3169 fatcat:d5vuegmv25e3vor4n4zrupbcwq