Relevant principal component analysis applied to the characterisation of Portuguese heather honey

Natural Product Research

Volumn 22, Issue 17, 2008, Pages 1560-1582

  Martins, Rui C ^a   Lopes, Victor V ^b   Valentão, Patrícia ^c   Carvalho, João C M F ^d   Isabel, Paulo ^e   Amaral, Maria T ^f   Batista, Maria T ^f   Andrade, Paula B ^c   Silva, Branca M ^c,g  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

^d Serralves Foundation   (Portugal)

^e Superior School of Health Technology of Coimbra   (Portugal)

^f UNIVERSITY OF COIMBRA   (Portugal)

^g UNIVERSIDADE FERNANDO PESSOA   (Portugal)

Author keywords

'Serra da Lous ' heather honey; Ethanol content; Glycerol content; Relevant principal component analysis; Sugars profile

Indexed keywords

ALCOHOL; FRUCTOSE; GLUCOSE; GLYCEROL; MALTOSE; NATURAL PRODUCT; SUCROSE; SUGAR; TREHALOSE;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FOOD COMPOSITION; HONEY; NONHUMAN; PHYSICAL CHEMISTRY; PORTUGAL; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL;

ANIMALS; BEES; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISACCHARIDES; ETHANOL; GLYCEROL; HONEY; MALTOSE; PORTUGAL; QUALITY CONTROL; SUCROSE; TREHALOSE;

CALLUNA; LAVANDULA;

EID: 57049177113     PISSN: 14786419     EISSN: 14786427     Source Type: Journal    
DOI: 10.1080/14786410701825004     Document Type: Article

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