Canudo-de-pito (Escallonia sp.) honey: a comprehensive analysis of quality, composition, and pollen identification-Reference-Cited by-同舟云学术

Canudo-de-pito (Escallonia sp.) honey: a comprehensive analysis of quality, composition, and pollen identification

Published:2024-02-12 Issue:4 Volume:250 Page:1239-1251
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Antunes Ana Clara Nascimento,Gomes Victor Valentim,Seraglio Siluana Katia Tischer,Schulz Mayara,Silva Bibiana,da Luz Cynthia Fernandes Pinto,de Moraes Aline Lemos,Müller Mara Rúbia Romeu Pinto,Gonzaga Luciano Valdemiro,Fett Roseane,Costa Ana Carolina Oliveira^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04459-8.pdf

Reference56 articles.

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3. da Silva PM, Gauche C, Gonzaga LV et al (2016) Honey: Chemical composition, stability and authenticity. Food Chem 196:309–323. https://doi.org/10.1016/j.foodchem.2015.09.051

4. da Silva PM, Gonzaga LV, de Azevedo MS et al (2020) Stability of volatile compounds of honey during prolonged storage. J Food Sci Technol 57:1167–1182. https://doi.org/10.1007/s13197-019-04163-0

5. Silva B, Valdomiro Gonzaga L, Fett R, Oliveira Costa AC (2019) Simplex-centroid design and Derringer’s desirability function approach for simultaneous separation of phenolic compounds from Mimosa scabrella Bentham honeydew honeys by HPLC/DAD. J Chromatogr A 1585:182–191. https://doi.org/10.1016/j.chroma.2018.11.072

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