Quality assessment of Portuguese monofloral honeys. Physicochemical parameters as tools in botanical source differentiation

Author:

Machado Alexandra M.,Tomás Andreia,Russo-Almeida Paulo,Duarte Aida,Antunes Marília,Vilas-Boas Miguel,Graça Miguel M.,Cristina Figueiredo A.

Funder

Fundação para a Ciência e a Tecnologia

Kansainvälisen Liikkuvuuden ja Yhteistyön Keskus

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Physicochemical characterization and antioxidant activity of commercial Portuguese honeys;Aazza;Journal of Food Science,2013

2. Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys;Alves;Journal of Food Composition and Analysis,2013

3. Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy;Anjos;Talanta,2018

4. Viper’s bugloss (Echium spp.) honey typing and establishing the pollen threshold for monofloral honey;Arroyo;PLoS ONE,2017

5. Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties;Bobis;Food Chemistry,2020

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