IT is a hundred years since Payen and Persoz discovered diastase and recognised it as a ferment. To-day the ferments, or enzymes as we have preferred to call them, are in the forefront of interest ...
Additionally, they looked into specific indicators like 5-hydroxymethylfurfural, diastase activity, and color. Across the board, the honey demonstrated remarkable uniformity in quality ...
Costalat, Robert 1996. Enzyme organization and stability of metabolic pathways: A comparison of various approaches. Acta Biotheoretica, Vol. 44, Issue. 3-4, p. 235.