| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7584241 | Food Chemistry | 2018 | 28 Pages |
Abstract
Taken together, a mild thermal liquefaction of crystallised honey may increase the potential bioactivity of this matrix, which is also affected by the botanical origin.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marcela Bucekova, Valeria Juricova, Gabriele Di Marco, Angelo Gismondi, Donatella Leonardi, Antonella Canini, Juraj Majtan,