Quality of honeys from different botanical origins-Reference-Cited by-同舟云学术

Quality of honeys from different botanical origins

Published:2020-11-06 Issue:11 Volume:58 Page:4167-4177
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Schiassi Maria Cecília Evangelista Vasconcel^ORCID,de Souza Vanessa Rios,Lago Amanda Maria Teixeira,Carvalho Gabriel Ribeiro,Curi Paula Nogueira,Guimarães Angélica Sousa,Queiroz Fabiana

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04884-7.pdf

Reference36 articles.

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2. Azevedo MS, Seraglio SKT, Rocha G et al (2017) Free amino acid determination by GC-MS combined with a chemometric approach for geographical classification of bracatinga honeydew honey (Mimosa scabrella Bentham). Food Control 78:383–392. https://doi.org/10.1016/j.foodcont.2017.03.008

3. Barth OM (2004) Melissopalynology in Brazil: a review of pollen analysis of honeys, propolis and pollen loads of bees. Scientia Agricola 61:342–350. https://doi.org/10.1590/s0103-90162004000300018

4. Bergamo G, Seraglio SKT, Gonzaga LV et al (2018) Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: an approach to honey differentiation. Food Res Int 116:745–754. https://doi.org/10.1016/j.foodres.2018.09.007

5. Bogdanov S (2009) Harmonised methods of the European honey commission, 3rd edn. IHC, Bremen

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