Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11011726 | Food Chemistry | 2019 | 31 Pages |
Abstract
Principal component analysis (PCA) was used for assessing the effects of three honey types on all investigated physicochemical parameters. According to PCA, acacia honey samples can be clearly isolated and form a cluster, while, regarding other honey types, PCA can offer the possibility to distinguish sunflower and meadow honey samples regarding examined physicochemical parameters and mineral content.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marijana B. SakaÄ, Pavle T. Jovanov, Aleksandar Z. MariÄ, Lato L. Pezo, Žarko S. KevreÅ¡an, Aleksandra R. NovakoviÄ, NataÅ¡a M. NedeljkoviÄ,