https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AHoney%2F53%2FenTranslations:Honey/53/en - Revision history2026-07-10T04:15:58ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Honey/53/en&diff=155206&oldid=prevFuzzyBot: Importing a new version from external source2025-06-17T11:54:39Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Organic acids comprise most of the acids in honey, accounting for 0.17–1.17% of the mixture, with [[gluconic acid]] formed by the actions of [[glucose oxidase]] as the most prevalent. Minor amounts of other organic acids are present, consisting of [[formic acid|formic]], [[acetic acid|acetic]], [[butyric acid|butyric]], [[citric acid|citric]], [[lactic acid|lactic]], [[malic acid|malic]], [[pyroglutamic acid|pyroglutamic]], [[propionic acid|propionic]], [[valeric acid|valeric]], [[capronic acid|capronic]], [[palmitic acid|palmitic]], and [[succinic acid|succinic]], among many others.</div>FuzzyBot