Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia×latifolia honeys

Author:

Guyot-Declerck Christine,Renson Sarah,Bouseta Amina,Collin Sonia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Abott, A. (1991). The study of Shiraz grape berry composition in relation to the quality of table wine. PhD thesis, Adelaide University.

2. Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresis;Andrade;Food Chemistry,1997

3. Bouseta, A. (1994). Caracterisation et voies de formation des flaveurs du miel [Characterization and formation pathways of honey flavours]. PhD thesis, Catholic University of Louvain, Louvain-la-Neuve, Belgium.

4. Optimized Likens-Nickerson methodology for quantifying honey flavors;Bouseta;Journal of Agricultural and Food Chemistry,1995

5. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC–MS system;Bouseta;Journal of Apicultural Research,1992

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