Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey-Reference-Cited by-同舟云学术

Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystallized Honey

Author:

Rababah Taha¹,Al-U’datt Muhammad¹,Naqresh Amjad¹,Gammoh Sana¹,Almajwal Ali²,Saleh Mohammed³,Yücel Sevil⁴,AL-Rayyan Yara⁵,AL-Rayyan Numan⁶⁷^ORCID

Affiliation:

1. Department of Nutrition and Food Technology, Jordan University of Science and Technology, Ar-Ramtha 3030, Jordan

2. Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, , P.O. Box 10219, Riyadh 11495, Saudi Arabia

3. Department of Nutrition and Food Technology, Faculty of Agriculture, the University of Jordan, Amman 11942, Jordan

4. Yildiz Technical University, Istanbul 34349, Turkey

5. College of Agriculture and Life Science, University of Wisconsin-Madison, Madison 53706, WI, United States

6. School of Medicine and Public Health, University of Wisconsin-Madison, Madison 53706, WI, United States

7. National Agriculture Research Center, Amman 11931, Jordan

Funder

King Saud University

Deanship of Research, Jordan University of Science and Technology

Publisher

American Chemical Society (ACS)

Link

Reference68 articles.

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