Study on Honey Quality Evaluation and Detection of Adulteration by Analysis of Volatile Compounds
Authors
Vojtěch Kružík
University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic
Adéla Grégrová
University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic
Aleš Rajchl
University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic
Helena Čížková
University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Preservation, Technická 5, 166 28, Prague, Czech Republic
Language: English
Page range: 17 - 27
Submitted on: Apr 17, 2015
Accepted on: Jan 25, 2017
Published on: Jun 16, 2017
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2017 Vojtěch Kružík, Adéla Grégrová, Aleš Rajchl, Helena Čížková, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.