By Dr. Maria G. Corradini, Arrell Chair in Food Quality, Department of Food Science; Dr. Robert Hanner, Department of Integrative Biology; Maleeka Singh, PhD candidate, Department of Food Science; Sujani Rathnayake, research assistant, Hanner Lab This article is republished from The Conversation Canada under a Creative Commons licence. Read the original article. Maple syrup, Canada’s “liquid gold,” is […]
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