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Journal of Food Quality
Volume 2018, Article ID 1896057, 13 pages
https://doi.org/10.1155/2018/1896057
Research Article

Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

1Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, 05 BP 1604 Cotonou, Benin
2Laboratory of Plant Protection, Pathology and Parasitology of Bees, Faculty of Agronomy, University of Parakou, Parakou, Benin
3Laboratory of Training and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin
4Research Unit in Applied Microbiology and Pharmacology of Natural Substances, Research Laboratory in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin

Correspondence should be addressed to Lamine Baba-Moussa; rf.oohay@diasenimal

Received 3 August 2017; Revised 29 October 2017; Accepted 3 December 2017; Published 9 January 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 François Ezin Azonwade et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

François Ezin Azonwade, Armand Paraïso, Cokou P. Agbangnan Dossa, et al., “Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin,” Journal of Food Quality, vol. 2018, Article ID 1896057, 13 pages, 2018. https://doi.org/10.1155/2018/1896057.