Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments.

Stojkovic, Maja; Cvetkovic, Dragoljub; Savic, Aleksandar; Topalic-Trivunovic, Ljiljana; Velemir, Ana; Papuga, Sasa; Zabic, Mirjana.

Afiliación

Stojkovic M; Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina.
Cvetkovic D; Faculty of Technology, University of Novi Sad, Novi Sad, Serbia.
Savic A; Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina.
Topalic-Trivunovic L; Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina.
Velemir A; Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina.
Papuga S; Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina.
Zabic M; Faculty of Agriculture, University of Banja Luka, Banja Luka, Bosnia and Herzegovina.

J Food Sci Technol ; 58(7): 2555-2566, 2021 Jul.

Article en En | MEDLINE | ID: mdl-34194092