| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7593212 | Food Chemistry | 2015 | 9 Pages |
Abstract
The reduced error rates (5%) allow us to conclude that the botanical origin of honey can be reliably and quickly known from the colorimetric information and the electrical conductivity of honey.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ofélia Anjos, Carla Iglesias, Fátima Peres, Javier MartÃnez, Ángela GarcÃa, Javier Taboada,