Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey-Reference-Cited by-同舟云学术

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Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey

Published:2021-09-05 Issue: Volume: Page:1-12
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Dantas Carlos Eduardo Alves¹²,da Silva Juliany Karoline Barros³,da Silva Jonas Luiz Almada¹,Silva Mayara Salgado¹,Pereira Júlio Otávio Portela¹

Affiliation:

1. Department of Food Technology, Federal Institute of Education, Science and Technology of Ceará, Limoeiro Do Norte, Brazil

2. Department of Nutrition, Federal University of Campina Grande, Cuité, Brazil

3. Department of Biomedicine, Federal University of Rio Grande Do Norte, Natal, Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Funda??o Cearense de Apoio ao Desenvolvimento Cient?fico e Tecnol?gico

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1972888

Reference37 articles.

1. Comparative study of the physicochemical and palynological characteristics of honey fromMelipona subnitidaandApis mellifera

2. Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies

3. Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

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