Effect of Extreme Heat Processing on the Moroccan Zantaz' Honey Antioxidant Activities

AuthID
 P-00S-20Y
6
Author(s)
Elamine, Y
·
Lyoussi, B
·
Aazza, S
·
Miguel, MG
Tipo de Documento
Article
Year published
2020
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 57, Número: 9, Páginas: 3323-3333 (11)
Indexing
Wos®
Scopus®
Crossref®11
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85084076395
Wos: WOS:000527455600002
Source Identifiers
ISSN: 0022-1155
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