Effect of Liquefaction of Honey on the Content of Phenolic Compounds
Thermal liquefaction at low temperature is very time consuming and microwaves or an ultrasonic bath can be used to accelerate the process of dissolving sugar crystals. Phenolic compounds, such as phenolic acids or flavonoids, are an important group of secondary metabolites of plants and become honey...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/2/714 |