Journal
ACTA ALIMENTARIA
Volume 41, Issue 1, Pages 26-32Publisher
AKADEMIAI KIADO ZRT
DOI: 10.1556/AAlim.2011.0002
Keywords
honey; proline; invert sugar; glucose syrup; saccharose syrup; heating
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In this study we examined the proline content of 143 honey samples with different flower origin. Some of the samples originated from commercial trade, the others came directly from beekeepers. We measured the proline content of beekeepers' honeys and the received results were compared to the results of commercial honeys. The effects of added sugar products and heating on the quality parameters were also studied.
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