Evolution of monosaccharides of honey over 3 years: influence of induced granulation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01882.x/fullpdf
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5. Correlation between moisture and water activity of honeys harvested in different years;Cavia;Journal of Food Science,2004
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2. Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment;Food Chemistry;2014-01
3. Descriptive analysis of Rubus honey from the north-west of Spain;International Journal of Food Science & Technology;2011-08-05
4. Phenolic profile and antioxidant properties of Polish honeys;International Journal of Food Science & Technology;2011-02-24
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