The Trend in Established Analytical Techniques in the Investigation of Physicochemical Properties and Various Constituents of Honey: a Review
Honey is a natural food produced by honeybees and contained approximately 200 distinct chemical compounds. The chemical compositions are dependent on the floral and geographical origin of the nectar collected by the bee. The physicochemical properties of honey such as moisture content, pH, free acid...
| Published in: | Food Analytical Methods |
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| Main Author: | |
| Format: | Review |
| Language: | English |
| Published: |
Springer
2022
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85134296799&doi=10.1007%2fs12161-022-02356-6&partnerID=40&md5=2c8e20705f9fa07b4fec7990214c4046 |