Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders.
- DOI
- 10.3390/foods12213990
- Published
- 2023-10-31
- Container
- Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods12213990,
title = {Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders.},
author = {Cantero L and González-Ceballos L and Vallejos S and Puertas G and Fernández-Muiño MA and Sancho MT and Osés SM.},
year = {2023},
journal = {Foods},
doi = {10.3390/foods12213990},
url = {https://doi.org/10.3390/foods12213990}
}RIS
TY - JOUR TI - Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders. AU - Cantero L AU - González-Ceballos L AU - Vallejos S AU - Puertas G AU - Fernández-Muiño MA AU - Sancho MT AU - Osés SM. PY - 2023 JO - Foods DO - 10.3390/foods12213990 UR - https://doi.org/10.3390/foods12213990 ER -
APA
L, C., L, G., S, V., G, P., MA, F., MT, S., & SM., O. (2023). Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders.. Foods. https://doi.org/10.3390/foods12213990
Source records
- europe-pmc · retrieved 2026-09-26T06:06:03.006Z
- doaj · retrieved 2026-09-26T06:06:02.982Z