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Optica Publishing Group
  • Journal of Near Infrared Spectroscopy
  • Vol. 6,
  • Issue A,
  • pp. A367-A369
  • (1998)

Determination of the Constituents of Honey by near Infrared Spectroscopy

Open Access Open Access

Abstract

Near infrared spectroscopy was applied to determine the components of honey, such as moisture, fructose, glucose, sucrose and ratio of fructose to glucose. Using both a fixed type and a grating-type device, the calibration obtained from the samples of the honey was successfully applied to the determination of the components of honey.

© 1998 NIR Publications

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