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Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey

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Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey

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Kadar, MA.; Juan Borras, MDS.; Carot Sierra, JM.; Doménech Antich, EM.; Escriche Roberto, MI. (2011). Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey. Journal of the Science of Food and Agriculture. 91(15):2768-2776. doi:10.1002/jsfa.4520

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/70638

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Title: Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
Background: Volatile fraction profile and physicochemical parameters were studied with the aim of evaluating their effectiveness for the differentiation between lemon blossom honey (Citrus limon L.) and orange blossom honey ...[+]
Subjects: Lemon blossom honey , Melissopalynological analysis , Orange blossom honey , Physicochemical parameters , Volatile compounds , Volatile organic compound , Article , Chemistry , Citrus , Classification , Color , Comparative study , Cytology , Flower , Honey , Pollen , Statistical model , Sweet orange , Validation study , Citrus sinensis , Flowers , Models, Statistical , Volatile Organic Compounds , Citrus limon
Copyrigths: Cerrado
Source:
Journal of the Science of Food and Agriculture. (issn: 0022-5142 )
DOI: 10.1002/jsfa.4520
Publisher:
Wiley
Publisher version: https://dx.doi.org/10.1002/jsfa.4520
Thanks:
This study forms part of a project funded by the Conselleria de Empresa, Educacion y Ciencia de la Comunidad Valenciana (Valencian Regional Ministry of Business, Education, and Science; project number CV2007-244) and ...[+]
Type: Artículo

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