Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand-Reference-Cited by-同舟云学术

Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

Author:

Hempattarasuwan Pantira¹,Settachaimongkon Sarn²³,Duangmal Kiattisak²³^ORCID

Affiliation:

1. School of Agricultural Resources Chulalongkorn University Bangkok 10330 Thailand

2. Department of Food Technology Faculty of Science Chulalongkorn University Bangkok 10330 Thailand

3. Emerging Process for Food Functionality Design Research Unit Chulalongkorn University Bangkok 10330 Thailand

Funder

Chulalongkorn University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference30 articles.

3. Codex Alimentarius Commission. (2001).Revised standards for honey. Codex Standard 12‐1981. Rev 1 (1987) Rev 2 (2001) Rome FAO.

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