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...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2014
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| Texto completo: | http://hdl.handle.net/10198/10090 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/10090 |