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Characterization of Botanical Origin of Italian Honey by Carbohydrate Composition and Volatile Organic Compounds (VOCs)

Honey is a natural sweetener constituted by numerous macro- and micronutrients. Carbohydrates are the most representative, with glucose and fructose being the most abundant. Minor honey components like volatile organic compounds (VOCs), minerals, vitamins, amino acids are able to confer honey-specif...

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שמור ב:
Principais autores: Raffaello Tedesco, Elisa Scalabrin, Valeria Malagnini, Lidija Strojnik, Nives Ogrinc, Gabriele Capodaglio
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2022-08-01
סדרה:Foods
נושאים:
Italian honey
melissopalynological analysis
carbohydrates
apple–dandelion
PLS-DA
גישה מקוונת:https://www.mdpi.com/2304-8158/11/16/2441
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