Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

  1. Escuredo, O.
  2. Dobre, I.
  3. Fernández-González, M.
  4. Seijo, M.C.
Journal:
Food Chemistry

ISSN: 0308-8146 1873-7072

Year of publication: 2014

Volume: 149

Pages: 84-90

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.10.097 GOOGLE SCHOLAR