Changes in chemical composition of natural honeys and honeys adulterated with sucrose which had been inverted by bees during storage
1986
Rybak, H. (Instytut Sadownictwa i Kwiaciarstwa, Pulawy (Poland). Oddzial Pszczelnictwa) | Achremowicz, B.
The following ingredients of honeys were determined: water content, carbohydrates, free amino acids, ash, acidity, activity of enzymes and electric conductivity. In addition to the standard methods for separation and identification of carbohydrates and free amino acids, gas chromatography was used. Honey adulterated with sucrose which had been inverted by bees, compared to natural honey, had a much lower content of ash, proline and lower volume of electric conductivity
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