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Differential scanning calorimetry (DSC) was used to study the thermal behavior of authentic honeys (Lavandula, Robinia, and Fir honeys) and industrial sugar syrups. Thermal or thermochemical(More)
An improved COFRAC (COmité FRançais d'ACréditation) method for the analysis and evaluation of the quality of honey by high-performance anion-exchange chromatography of sugar profiles is proposed.(More)
Abstract Honey adulteration is a complex problem which currently has a significant economic impact and undeniable nutritional and organoleptic consequences. This paper describes the development of an(More)