Changes in the Content of Phenolic Compounds in Honey After Spray Drying
e
03 mar 2022
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 03 mar 2022
Pagine: 157 - 160
Ricevuto: 22 mar 2021
Accettato: 12 gen 2022
DOI: https://doi.org/10.2478/prolas-2022-0024
Parole chiave
© 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