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Mineral elements are important constituents in honey, which play vital roles in determining the quality and authenticity. The present work aims to systematically estimate the mineral profile of honeys, syrups, and adulterated honeys by syrup directly with chemometrics. Twelve mineral elements with higher contents were determined by ICP-OES in 67 honeys from 6 botanical origins, 17 syrups from 3 types, and 61 adulterations. Statistical analysis revealed honey was significantly different and higher than pale syrup in mineral profile except
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