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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2026-02-01
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| Colecção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/15/3/562 |
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