Analysis of Changes in Selected Physicochemical Parameters and Elemental Composition of Honey as a Result of Adulteration with Sugar Additives

Honey authenticity is increasingly threatened by the addition of low-cost sugar syrups and substitutes, which reduce its nutritional value and market credibility. In this study, five types of Polish honeys (honeydew, forest, multifloral, nectar–honeydew, and rapeseed) were intentionally adulterated...

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主要な著者:	Magdalena Gajek, Karolina Moj, Piotr Wysocki, Elżbieta Kuśmierek, Małgorzata Iwona Szynkowska-Jóźwik
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2026-02-01
シリーズ:	Foods
主題:	honey adulteration elemental analysis physicochemical parameters sugar syrups
オンライン･アクセス:	https://www.mdpi.com/2304-8158/15/3/562
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