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Comparison of physicochemical properties and effects of heating regimes on stored Apis mellifera and Apis florea honey
Many of the components, which render honey its specific aroma, flavor, and biological activity, are unstable over time and thermolabile. This study was aimed to compare the chemical composition, effect of heating as well as the time of heat exposure, and storage period on the quality of honey sample...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6486504/ https://www.ncbi.nlm.nih.gov/pubmed/31049012 http://dx.doi.org/10.1016/j.sjbs.2017.06.002 |