Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity - Concepedia

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Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity

38

Citations

32

References

2016

Year

Aurora Quintero Lira, Adriana Santos, Gabriel Aguirre‐Álvarez, Abigail Reyes-Munguía, Isaac Almaraz‐Buendía, Rafael G. Campos–Montiel

European Food Research and Technology

Food ChemistryPhenolic CompoundsSonoelectrochemistryPower UltrasoundSonochemistryAntioxidant ActivityCrystal SizeUltrasound

References

	Year	Citations

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