Classification of honeys by principal component analysis on the basis of chemical and physical parameters-Reference-Cited by-同舟云学术

Classification of honeys by principal component analysis on the basis of chemical and physical parameters

Published:1991-01 Issue:1 Volume:192 Page:19-23
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Krauze Alina,Zalewski Romuald I.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/BF01201436.pdf

Reference25 articles.

1. White JW (1978) Honey. In: Advances in food research, vol 24. Academic Press, New York, pp 287?374

2. Duisberg H (1967) Honig und Kunsthonig. In: Schorm�ller J (Hrsg) Handbuch der Lebensmittelchemie, Bd V/1. Springer, Berlin Heidelberg New York, S 491?590

3. Kohlich A, Kreen H (1985) Mitt Klosterneuburg 35:210?217; Abstract in Z Lebensm Unters Forsch (1987) 184:543?544

4. Fedorowska Z, Zborowski J (1971) Acta Polon Pharm 28:107?116; (1972) 29:331?338

5. Fedorowska Z, Miedzybrodzka A, Morawska-Ko?ody?ska L (1976) Pszczelnicze Zesz Nauk 20:181?190

Cited by 78 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. IDENTIFICATION OF THE BOTANICAL ORIGIN AND DETERMINATION OF PHYSICOCHEMICAL PARAMETERS OF HONEY SAMPLES COLLECTED FROM THE SARY-CHELEK BIOSPHERE RESERVE OF KYRGYZSTAN;Uludağ Arıcılık Dergisi;2024-05-29

2. Furfural and Hydroxymethylfurfural;Honey;2023-03-24

3. Classification of Polish Natural Bee Honeys Based on Their Chemical Composition;Molecules;2022-07-28

4. Combined Inhibitory Effect of Fir (Abies alba Mill.) Honeydew Honey and Probiotic Bacteria Lactiplantibacillus plantarum on the Growth of Salmonella enterica Serotype Typhimurium;Antibiotics;2022-01-24

5. A chemometric approach for the differentiation of 15 monofloral honeys based on physicochemical parameters;Journal of the Science of Food and Agriculture;2021-06-14