2026-04-06T23:31:43Z 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 https://pub.unibl.org/s/cir/item/38086