Determination of water activity change due to crystallization in honeys from Argentina
Abstract: As most honeys are supersaturated solutions of glucose, this sugar may crystallize spontaneously at room temperature in the form of glucose monohydrate. Crystallization of honey lowers the glucose concentration in the liquid phase and thus increases the water activity (aw) which sometimes...
Guardado en:
| Autores principales: | Zamora, María Clara, Chirife, Jorge |
|---|---|
| Otros Autores: | Universidad Católica Argentina. Facultad de Ciencias Agrarias |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5472 |
| Aporte de: |
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