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Authentication of Romanian honeys based on physicochemical properties, texture and chemometric
The purpose of this study was to investigate the physico-chemical properties (free acidity, pH, a(w), ash content, moisture content, color (L*, a*, b*, hue-angle, chroma and yellow index), fructose, glucose and sucrose content) and textural parameters (viscosity, hardness, adhesion, springiness, coh...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686004/ https://ncbi.nlm.nih.gov/pubmed/29184230 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2893-0 |
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