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Studies on the quality of commercial honey


, : Studies on the quality of commercial honey. Acta Scholae Medicinalis in Gifu 19: 13-22

Twenty-five samples of commercial Japanese honey contained less fat, protein and ash than natural honey; the sugar content (about 80%) was lower than that of natural honey. The fructose : glucose ratio varied from 0.95 to 1.18, and small quantities of non-reducing and invert sugars, mainly laevoratatory, were also present. Maltose and sorbitol were identified by paper chromatography.

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