Application of Ultrasonic or Microwave Radiation to Delay Crystallization and Liquefy Solid Honey
By: Ewelina Sidor, Monika Tomczyk and Małgorzata Dżugan
Authors
Ewelina Sidor
Department of Chemistry and Food Toxicology, University of Rzeszów, Poland
Monika Tomczyk
Department of Chemistry and Food Toxicology, University of Rzeszów, Poland
Małgorzata Dżugan
Department of Chemistry and Food Toxicology, University of Rzeszów, Poland
DOI: https://doi.org/10.2478/jas-2021-0027 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439 (formerly 2299-4831)
Language: English
Page range: 243 - 253
Submitted on: Jan 19, 2021
Accepted on: Nov 16, 2021
Published on: Dec 28, 2021
Published by: The National Institute of Horticultural Research and Apicultural Research Association
In partnership with: Paradigm Publishing Services
Keywords:
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© 2021 Ewelina Sidor, Monika Tomczyk, Małgorzata Dżugan, published by The National Institute of Horticultural Research and Apicultural Research Association
This work is licensed under the Creative Commons Attribution 4.0 License.