Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo through ultraviolet–visible (UV–vis), near-infrared (NIR), and nuclear magnetic resonance (NMR) spectroscopyAline Nunes, Marcelo Maraschin, Giuseppina Pace Pereira Lima et al.|Food Research International|2022Cited by 33
Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo using quantitative nuclear magnetic resonance (qNMR) spectroscopyAline Nunes, Marcelo Maraschin, Maurício L. Sforça et al.|Food Chemistry Advances|2023Cited by 6