Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing
- 18 April 2013
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 141 (2), 1378-1382
- https://doi.org/10.1016/j.foodchem.2013.04.025
Abstract
No abstract availableKeywords
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