Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods-Reference-Cited by-同舟云学术

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Published:2020-01-18 Issue:5 Volume:100 Page:2027-2034
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Grace Emily¹,Olarte Mantilla Sandra Milena²^ORCID,Sunarharum Wenny Bekti³^ORCID,Ong Cheng Mun⁴,Waanders Jennifer⁴,DʼArcy Bruce Robert⁴,Smyth Heather Eunice²^ORCID

Affiliation:

1. BeeInventive Pty Ltd Bangalow New South Wales Australia

2. Queensland Alliance for Agriculture and Food InnovationThe University of Queensland Coopers Plains Queensland Australia

3. Brawijaya Senso‐Gastronomy Center, Food Science and TechnologyUniversitas Brawijaya Malang Indonesia

4. School of Agricultural and Food SciencesThe University of Queensland Brisbane Queensland Australia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10221

Reference24 articles.

1. Flavour index and aroma profiles of fresh and processed honeys

2. Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

3. Honey: Chemical composition, stability and authenticity

4. Processing of Honey: A Review

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