Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents
- 31 December 2004
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 88 (4), 537-542
- https://doi.org/10.1016/j.foodchem.2004.01.068
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Characterisation of Moroccan unifloral honeys by their physicochemical characteristicsFood Chemistry, 2002
- Lazio region (central Italy) honeys: a survey of mineral content and typical quality parametersFood Control, 2000
- Classification of Spanish Unifloral Honeys by Discriminant Analysis of Electrical Conductivity, Color, Water Content, Sugars, and pHJournal of Agricultural and Food Chemistry, 1998
- Sugar profiles of Spanish unifloral honeysFood Chemistry, 1997
- Characterization of Citrus Honey (Citrus spp.) Produced in SpainJournal of Agricultural and Food Chemistry, 1995
- Physicochemical attributes and pollen spectrum of some unifloral Spanish honeysFood Chemistry, 1995
- Quality evaluation of Spanish rosemary (Rosmarinus officinalis) honeyFood Chemistry, 1994
- Classification of honeys by principal component analysis on the basis of chemical and physical parametersZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- Extractives from New Zealand unifloral honeys. 2. Degraded carotenoids and other substances from heather honeyJournal of Agricultural and Food Chemistry, 1989
- An examination of the occurrence of honeydew in honeyThe Analyst, 1960