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Effect of thermal liquefaction on quality, chemical composi..:
Villacrés-Granda, Irina
;
Proaño, Adrian
;
Coello, Dayana
...
Food Chemistry. 365 (2021) - p. 130519 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.130519
RT Journal T1
Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130519&Exemplar=1&LAN=DE A1 Villacrés-Granda, Irina A1 Proaño, Adrian A1 Coello, Dayana A1 Debut, Alexis A1 Vizuete, Karla A1 Ballesteros, Isabel A1 Granda-Albuja, Genoveva A1 Rosero-Mayanquer, Hugo A1 Battino, Maurizio A1 Giampieri, Francesca A1 Alvarez-Suárez, José M. PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 365 SP 130519 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130519 DO https://doi.org/10.1016/j.foodchem.2021.130519 SF ELIB - SuUB Bremen
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