Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

LWT

Volumn 37, Issue 6, 2004, Pages 669-678

  Tosi, E A ^a   Re E ^a   Lucero, H ^a   Bulacio, L ^a  

^a UNIVERSIDAD TECNOLÓGICA NACIONAL   (Argentina)

Author keywords

Crystallisation; Fungi; Heating; Honey; Inhibition; Quality

Indexed keywords

FUNGI;

EID: 3042819568     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.02.005     Document Type: Article

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