Maple syrup can often be adulterated with other syrups. A technique that uses fluorescence to indicate the presence of other compounds is an easy and quick method to determine quality.
Academic rigor, journalistic flair
Articles on Maple syrup
Displaying all articles
Apart from being a jewel of Canada’s culinary heritage, maple syrup has a complex chemical constitution.
Shortages and price increases from the coronavirus pandemic are spotlighting solutions to future meat supply chain disruptions.
Top contributors
-
Professor, Department of Integrative Biology, University of Guelph
-
Associate Professor of Food and Agricultural Economics, Michigan State University
-
Associate Professor - Arrell Chair in Food Quality, University of Guelph
-
PhD Candidate, Food Science, University of Guelph
-
Professeur en chimie organique, Université du Québec à Rimouski (UQAR)
-
Candidate MSc Chimie, Université du Québec à Rimouski (UQAR)
-
Research assistant, Hanner Lab, University of Guelph
