Changes in the Content of Phenolic Compounds in Honey After Spray Drying
et
03 mars 2022
À propos de cet article
Publié en ligne: 03 mars 2022
Pages: 157 - 160
Reçu: 22 mars 2021
Accepté: 12 janv. 2022
DOI: https://doi.org/10.2478/prolas-2022-0024
Mots clés
© 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