doi.org/10.1016/j.foodcont.2019.106919

Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature

..., Roxana Elena Ionete
23
Food Control6.30
Volume: 109, Pages: 106919 - 106919
Published: Sep 25, 2019
Paper Fields
Paper Details
Title
Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature
DOI
doi.org/10.1016/j.foodcont.2019.106919
Published Date
Sep 25, 2019
Journal
Food Control
Volume
109
Pages
106919 - 106919
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