Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature

Published 2019 View Full Article

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Title
Evaluation of honey in terms of quality and authenticity based on the general physicochemical pattern, major sugar composition and δ13C signature
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 109, Issue -, Pages 106919
Publisher
Elsevier BV
Online
2019-09-25
DOI
10.1016/j.foodcont.2019.106919

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