Identification of the rice syrup adulterated honey by introducing a candidate marker compound for Brown rice syrups

Author:

Akyıldız İsmail EmirORCID,Uzunöner DilekORCID,Raday Sinem,Acar Sezer,Erdem Özge,Damarlı Emel

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Classification of adulterated honeys by multivariate analysis;Amiry;Food Chemistry,2017

2. Determination of oligosaccharide patterns in honey by solid-phase extraction and high-performance liquid chromatography;Arias;Chromatographia,2003

3. Detection of honey adulteration by sugar syrups using one-dimensional and two-dimensional high-resolution nuclear magnetic resonance;Bertelli;Journal of Agricultural and Food Chemistry,2010

4. Liquid chromatography coupled to isotope ratio mass spectrometry: A new perspective on honey adulteration detection;Cabanero;Journal of Agricultural and Food Chemistry,2006

5. Novel inspection of sugar residue and origin in honey based on the 13C/12C isotopic ratio and protein content;Chen;Journal of Food and Drug Analysis,2019

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