High-performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5869/fullpdf
Reference38 articles.
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2. Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys;Escriche;Food Res Int,2011
3. Floral markers in honey of various botanical and geographical origins: a review;Kaskoniene;Compr Rev Food Sci Food Saf,2010
4. A comparison of model-based and regression classification techniques applied to near infrared spectroscopic data in food authentication studies;Toher;Chemometrics Intell Lab Syst,2007
5. Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity;Arvanitoyannis;Crit Rev Food Sci Nutr,2005
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