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Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

✍ Scribed by Escuredo, Olga (author);Dobre, Irina (author);Fernández-González, María (author);Seijo, M. Carmen (author)

Book ID
121374655
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
348 KB
Volume
149
Category
Article
ISSN
0308-8146

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## Abstract The HPLC phenolic profiles of 52 selected unifloral honey samples produced in Europe were analysed to detect possible markers for the floral origin of the different honeys. Lime‐tree (five markers), chestnut (five markers), rapeseed (one marker), eucalyptus (six markers) and heather (th