Determination of the floral origin of honey based on its phenolic profile and physicochemical properties coupled with chemometrics
Author:
Affiliation:
1. Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Funder
Iranian National Science Foundation
Research Institute of Food Science and Technology
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1740249
Reference53 articles.
1. Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics
2. Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal
3. Temperature-dependent dielectric properties of honey associated with dielectric heating
4. Quantification of Saccharides in Multiple Floral Honeys Using Fourier Transform Infrared Microattenuated Total Reflectance Spectroscopy
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