Author:
Ubaidillah ,Lenggana Bhre Wangsa,Sukanto Heru,Mazlan Saiful Amri,Nugroho Kacuk Cikal,Nugroho Hari Wahyu
Reference54 articles.
1. M. C. E. V. Schiassi, V. R. de Souza, A. M. T. Lago, G. R. Carvalho, P. N. Curi, A. S. Guimaraes, and F. Queiroz, “Quality of honeys from different botanical origins,” J Food Sci Technol, 2020
2. Rheological Aspects of Spanish Honeys
3. T. Pavlova, I. Dimov, and G. Nakov, “Quality Characteristics of Honey: A Review,” Proceedings of University Of Ruse, vol. 57, pp. 31–37, September 2019.
4. A. Ajibola, “Physico-Chemical and Physiological Values of Honey and Its Importance,” Functional Food. Int J Food Nutr Sci, vol. 2(2), pp. 180–188, December 2015.
5. Chemical Composition, Characterization, and Differentiation of Honey Botanical and Geographical Origins