Checking syrup adulteration of honey using bioluminescent bacteria and chemometrics-Reference-Cited by-同舟云学术

Checking syrup adulteration of honey using bioluminescent bacteria and chemometrics

Published:2018-09-29 Issue:2 Volume:245 Page:315-324
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Melucci Dora,Zappi Alessandro,Bolelli Luca,Corvucci Francesca,Serra Giorgia,Boi Michela,Grillenzoni Francesca-Vittoria,Fedrizzi Giorgio,Menotta Simonetta,Girotti Stefano

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-018-3163-8/fulltext.html

Reference33 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

4. Bougrini M, Tahri K, Saidi T et al (2016) Classification of honey according to geographical and botanical origins and detection of its adulteration using voltammetric electronic tongue. Food Anal Methods 9:2161–2173. https://doi.org/10.1007/s12161-015-0393-2

5. Wang S, Guo Q, Wang L et al (2015) Detection of honey adulteration with starch syrup by high performance liquid chromatography. Food Chem 172:669–674. https://doi.org/10.1016/j.foodchem.2014.09.044

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