| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540019 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠The highest total amount of free phenolic acids was detected in forest and buckwheat honey. ⺠Lihuanian honey contained relatively low amounts of gallic acid. ⺠Buckwheat honey has high (10 times than other samples) amount of p-coumaric acid. ⺠Vanillin could be used to distinguish buckwheat honey from acacia, raspberry and eucalyptus honey.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kristina Ramanauskiene, Ada Stelmakiene, Vitalis Briedis, Liudas Ivanauskas, Valdas Jakštas,