Variations in the sugar profiles of Brazilian stingless bee honeys as determined by ion chromatography: A preliminary study of the effect of bee species and botanical source

The honey of honeybees is the most used insect-produced food worldwide, and its physicochemical characteristics are well-known, facilitating quality control and commercialisation. However, stingless bee honey does not meet the established parameters for honeybee honey, and new research is needed to...

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Bibliographic Details
Published in:	Journal of food composition and analysis Vol. 148; p. 108187
Main Authors:	Zhang, Jiali, Yates, Hans S.A., de Avelar Gomes, Cássia Regina, Nicodemo, Daniel, Fletcher, Mary T., Marelli, Jean-Philippe, Hungerford, Natasha L.
Format:	Journal Article
Language:	English
Published:	Elsevier Inc 01.12.2025
Subjects:	Brazilian stingless bee species Ion chromatography Meliponini Stingless bee honey Trehalulose FSANZ CE GI HPLC-RID Stingless bee honey LC-MS/MS NMR Ion chromatography Min HPIC-PAD ND SBH Meliponini IC Trehalulose Brazilian stingless bee species HPLC
ISSN:	0889-1575
Online Access:	Get full text
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