Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the presentwork, the sensory characteristics and physicochemical parameters of Argentinean honeys from differentecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfu...

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Detalles Bibliográficos
Autores principales:	Patrignani, Mariela, Ciappini, Maria Cristina, Tananaki, Chrysoula, Fagundez, Guillermina Andrea, Thrasyvoulou, Andreas, Lupano, Cecilia Elena
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Química Aroma Colour Crystallisation Honey Sensory analysis Multivariate analysis Volatile compounds
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/101221 https://ri.conicet.gov.ar/11336/41476 https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13694
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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