Effect of Liquefaction of Honey on the Content of Phenolic Compounds
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DOI: 10.3390/molecules28020714
Abstract: Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are… read more here.
Keywords: honey; content phenolic; liquefaction honey; bath ... See more keywords