The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys

  1. Harbane, S.
  2. Escuredo, O.
  3. Saker, Y.
  4. Ghorab, A.
  5. Nakib, R.
  6. Rodríguez-Flores, M.S.
  7. Ouelhadj, A.
  8. Seijo, M.C.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2024

Alea: 13

Zenbakia: 4

Mota: Artikulua

DOI: 10.3390/FOODS13040573 GOOGLE SCHOLAR lock_openSarbide irekia editor HANDLE: https://hdl.handle.net/11093/6614
Investigo. Repositorio Institucional de la Universidade de Vigo: lock_openSarbide irekia Handle
Datuen iturria: Scopus