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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