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Changes in the Content of Phenolic Compounds in Honey After Spray Drying

Anete Ķeķe

Anete Ķeķe

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Ķeķe, Anete
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Ingmārs Cinkmanis

Ingmārs Cinkmanis

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Cinkmanis, Ingmārs
  
Mar 03, 2022
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Published Online: Mar 03, 2022
Page range: 157 - 160
Received: Mar 22, 2021
Accepted: Jan 12, 2022
DOI: https://doi.org/10.2478/prolas-2022-0024
Keywords
© 2022 Anete Ķeķe et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Ķeķe, Anete
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Cinkmanis, Ingmārs
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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