When three honeys were stored at 50°C, darkening was not accompanied by tangible changes in total nitrogen content and there were only comparatively small changes in total acidity. During storage two honeys showed a considerable decrease in pH, and one showed comparatively small change.
Addition of sulphite decreased colour darkening. Ascorbic acid had little effect on changes in honey colour during storage.
EI-Basiony,, M., Abdel-Aziz, S., & Ashour, A. (2003). PHYSICOCHEMICAL PROPERTIES OF THREE HONEYS AFTER HOT STORAGE. Journal of Plant Protection and Pathology, 28(1), 587-591. doi: 10.21608/jppp.2003.242717
MLA
M. N. EI-Basiony,; Sahar Y. Abdel-Aziz; Azza T. Ashour. "PHYSICOCHEMICAL PROPERTIES OF THREE HONEYS AFTER HOT STORAGE", Journal of Plant Protection and Pathology, 28, 1, 2003, 587-591. doi: 10.21608/jppp.2003.242717
HARVARD
EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. (2003). 'PHYSICOCHEMICAL PROPERTIES OF THREE HONEYS AFTER HOT STORAGE', Journal of Plant Protection and Pathology, 28(1), pp. 587-591. doi: 10.21608/jppp.2003.242717
VANCOUVER
EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. PHYSICOCHEMICAL PROPERTIES OF THREE HONEYS AFTER HOT STORAGE. Journal of Plant Protection and Pathology, 2003; 28(1): 587-591. doi: 10.21608/jppp.2003.242717
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