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Date: | Thu, 28 Apr 2022 18:11:47 -0400 |
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> You don't say whether you fed syrup. That would be my guess.
I should have added that we see crystallized honey all the time like the picture, but you were saying this was new for you so I would wonder what had changed.
PLB
Effect of botanical origin on stability and crystallization of honey during storage
Schiassi (2021)
The purpose of this paper was to study the effect of botanical origin on the characteristics of single-flower honeys (assa-peixe, coffee, eucalyptus, laranjeira and vassourinha), polyfloral (silvestre), extrafloral (sugarcane) and honeydew (bracatinga) during storage.
All honeys showed changes during storage, and sugarcane honey stood out for presenting greater crystallization, influenced by the high content of glucose and fructose. Coffee honey showed the least crystallization.
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