id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-311	OROIAN, Mircea	INFLUENCE OF CHEMICAL COMPOSITION AND TEMPERATURE ON HONEY PHASE ANGLE	2017	6	.pdf	application/pdf	2270	98	52	The results for each sugar were expressed as g/100 g honey. Sugar determination The determination of glucose, fructose and sucrose in honey samples was made by a HPLC 10ADVP -SHIMADZU, with RI- detector, according to a method described by Bogdanov [9].	cache/fens-311.pdf	txt/fens-311.txt