Determination of non-volatile compounds of different botanical origin Brazilian honeys

By Costa L.S.M.   Albuquerque M.L.S.   Trugo L.C.   Quinteiro L.M.C.   Barth O.M.   Ribeiro M.   De Maria C.A.B.  

Food Chemistry, Vol. 65, Iss. 3, 1999-05 ,pp. : 347-352

Elsevier

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Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresis

By Andrade P.   Ferreres F.   Gil M.I.   Tomas-Barberan F.A.  

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Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies

By Pissinatto L.   Martinelli L.A.   Victoria R.L.   Camargo P.B.d.  

Food Research International, Vol. 32, Iss. 10, 1999-12 ,pp. : 665-668

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Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea

By Guyot C.   Scheirman V.   Collin S.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 3-11

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Free amino acid composition and botanical origin of honey

By Hermosin I.   Chicon R.M.   Dolores Cabezudo M.  

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