Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction

This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a coveri...

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Detalles Bibliográficos
Autores principales: Kozłowicz, Katarzyna, Różyło, Renata, Gładyszewska, Bożena, Matwijczuk, Arkadiusz, Gładyszewski, Grzegorz, Chocyk, Dariusz, Samborska, Katarzyna, Piekut, Jolanta, Smolewska, Marzena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7529813/
https://www.ncbi.nlm.nih.gov/pubmed/33004933
http://dx.doi.org/10.1038/s41598-020-73306-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7529813/
https://www.ncbi.nlm.nih.gov/pubmed/33004933
http://dx.doi.org/10.1038/s41598-020-73306-7

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