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Capillary gas chromatographic determination of free amino acids in honey as a means of discrimination between different botanical sources

PIRINI, ANNALISA ; CONTE, LANFRANCO S. ; FRANCIOSO, ORNELLA ; LERCKER, GIOVANNI

The chemical analysis of honey tends to concentrate on factors related to its state of preservation, e.g. HMF, diastase activity, and water content. Although there is no characteristic of honey officially regarded as suitable for certification o[...]

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