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.
No takes yet. Share an insight, caveat, or question.
Ha et al. (1998) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: