Analysis of honey main sugars by size-exclusion chromatography

The main constituents of honey are sugars, mainly the monosaccharides fructose and glucose (reducing sugars), which account for 80% of the total mass, while the disaccharides (especially sucrose and maltose) represent 10%. In general, fructose predominates (giving a sweeter taste to honey than sucro...

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Bibliographic Details
Main Author: Sousa, Mara E.B.C. (author)
Other Authors: Peres, António M. (author), Dias, L.G. (author), Morais, Jorge Sá (author), Estevinho, Leticia M. (author), Machado, Adélio A.M. (author)
Format: conferenceObject
Language:eng
Published: 2014
Online Access:http://hdl.handle.net/10198/10090
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/10090

Internet

http://hdl.handle.net/10198/10090

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