Crystallization in “Tarassaco” Italian honey studied by DSC-Reference-Cited by-同舟云学术

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Crystallization in “Tarassaco” Italian honey studied by DSC

Published:2010-09 Issue:2 Volume:122 Page:410-415
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Venir Elena,Spaziani Massimiliano,Maltini Enrico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Official methods of analysis;AOAC,1995

2. Crystal control in processed liquid honey;Assil;Journal of Food Science,1991

3. Influence of glucose changes on water activity in selected honeys;Bakier;Acta Agrophysica,2007

4. Crystallization of honey at −20°C;Conforti;International Journal of Food Properties,2006

5. The sugars of honey – A review;Doner;Journal of the Science of Food and Agriculture,1977

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