Evolution of physicochemical parameters during the thermal-based production of Água-mel, a traditional portuguese honey-related food product

  1. Cavaco, T.
  2. Figueira, A.C.
  3. González-Domínguez, R.
  4. Sayago, A.
  5. Fernández-Recamales, Á.

ISSN: 1420-3049

Year of publication: 2022

Volume: 27

Issue: 1

Type: Article

DOI: 10.3390/MOLECULES27010057 GOOGLE SCHOLAR lock_openOpen access editor