Spectrophotometric Assessment of 5-HMF in Thermally Treated Honey: Analytical Performance Comparison of Classical and Modified Methods
To ensure high-quality honey, and to delay crystallization or fermentation, honey is subjected to heat treatment. The heating process, as well as the duration and storage conditions, can lead to an increased level of 5-HMF (5-hydroxymethylfurfural), which exhibits numerous adverse effects on human h...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Chemistry |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-8549/7/2/64 |
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