IMPACT OF ADULTERATION WITH GLUCOSE, FRUCTOSE AND HYDROLYSED INULIN SYRUP ON HONEY PHYSICO-CHEMICAL PROPERTIES
The aim of this study is to evaluate the influence of the adulteration with glucose, fructose, hydrolysed inulin syrup on honey physico-chemical properties (pH, aw, electrical conductivity (EC), water activity and colour parameters (L*, a*, b*, chroma)) of three honey samples of different botanical...
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Formato: | article |
Lenguaje: | EN |
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Stefan cel Mare University of Suceava
2017
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Acceso en línea: | https://doaj.org/article/f0a74eefce38417e8de9329af94bb367 |
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