Honey: Chemical composition, stability and authenticity.

By Priscila Missio da Silva, Cony Gauche, L. V. Gonzaga, A. C. O. Costa, R. Fett. Food Chemistry, 2016

1,262 citations recorded by the source corpus.

Subfields: Biochemistry, Insect Science

View Paper: https://www.semanticscholar.org/paper/150d901e96ab3a68cd3698eb3b7bbbd63e533455

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In Biochemistry

1. Dessie Ashagrie Tafere

In Insect Science

1. Dessie Ashagrie Tafere

Citations in the corpus

• Chemical composition and uses of Honey: A Review (2021, background): “The amount of HMF present in honey is the reference used as a guide to the amount of heating that has taken place: the higher the HMF value, the lower the quality of the honey is considered to be [15].”
• Classification of entomological origin of honey based on its physicochemical and antioxidant properties (2017, methodology): “These properties are often used to determine the quality of honey.([13]) Vit et al.”