Investigation of water state during induced crystallization of honey-Reference-Cited by-同舟云学术

Investigation of water state during induced crystallization of honey

Published:2019-10 Issue: Volume:294 Page:260-266
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tappi Silvia,Laghi Luca^ORCID,Dettori Amanda,Piana Lucia,Ragni Luigi,Rocculi Pietro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. Rheological properties of some honeys in liquefied and crystallised states;Bakier;Journal of Apicultural Science,2016

4. The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion;Bordoni;Electrophoresis,2014

5. Information available and unavailable from multiexponential relaxation data;Brown;Journal of Magnetic Resonance (1969),1989

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