2026-04-06T23:32:01Z
https://pub.unibl.org/oai
oai:pub.unibl.org:38086
2024-06-12T15:38:59Z
Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments
https://www.unibl.org/sr-lat/fis/zaposlen/6209-maja-milijas
/unibl/author/Dragoljub Cvetković
https://www.unibl.org/sr-lat/fis/zaposlen/1476-aleksandar-savic
https://www.unibl.org/sr-lat/fis/zaposlen/1462-ljiljana-topalic-trivunovic
https://www.unibl.org/sr-lat/fis/zaposlen/1487-ana-velemir
https://www.unibl.org/sr-lat/fis/zaposlen/1475-sasa-papuga
https://www.unibl.org/sr-lat/fis/zaposlen/1295-mirjana-zabic
2020-09
Academic Article
text
12
1
/unibl/sci/idNaucniRad:27088
https://dx.doi.org/10.1007/s13197-020-04762-2
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
https://tf.unibl.org
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
0022-1155
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
0022-1155
https://link.springer.com/article/10.1007%2Fs13197-020-04762-2
M. Stojković, D. Cvetković, A. Savić, LJ. Topalić-Trivunović, A. Velemir, S. Papuga, M. Žabić, Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 1 - 12, Sep, 2020