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Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities
The effect of an extreme heat processing on Zantaz honey samples was studied using a panel of physicochemical parameters, antioxidant activities and FTIR-ATR spectroscopy. Honey samples were heated at 121 °C for 30 min and the heat processing effect was confirmed indirectly through the assessment of...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2020
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7374551/ https://ncbi.nlm.nih.gov/pubmed/32728280 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04365-x |
| Oznake: |
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