Phenolic compound, organic acid, mineral, and carbohydrate profiles of pine and blossom honeys
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04230-z.pdf
Reference70 articles.
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2. Pita-Calvo C, Vázquez M (2018) Honeydew honeys: a review on the characterization and authentication of botanical and geographical origins. J Agric Food Chem 66:2523–2537. https://doi.org/10.1021/acs.jafc.7b05807
3. Bergamo G, Katia S, Seraglio T et al (2019) Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina : an approach to honey di ff erentiation. Food Res Int 116:745–754. https://doi.org/10.1016/j.foodres.2018.09.007
4. Bergamo G, Katia S, Seraglio T et al (2018) LWT - food science and technology mineral pro fi le as a potential parameter for verifying the authenticity of bracatinga honeydew honeys. LWT - Food Sci Technol 97:390–395. https://doi.org/10.1016/j.lwt.2018.07.028
5. Shantal Rodríguez Flores M, Escuredo O, Carmen Seijo M (2015) Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem 166:101–106. https://doi.org/10.1016/j.foodchem.2014.06.005
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