Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing

Food Bioscience

Volumn 10, Issue , 2015, Pages 1-7

  Chaikham, Pittaya ^a   Prangthip, Pattaneeya ^b  

^a PHRANAKHON SI AYUTTHAYA RAJABHAT UNIVERSITY   (Thailand)

^b MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Antioxidative properties; High pressure processing; Longan flower honey; Thermal treatment; Ultra sonic processing

Indexed keywords

DIMOCARPUS LONGAN;

EID: 84921824634     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2015.01.002     Document Type: Article

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