Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation

Post‐harvest maturation of two Malaysian honeys, the Tualang and Kelulut was studied by measuring changes in physicochemical and antioxidant properties, hydroxymethylfurfural (HMF) contents and bacterial profiles at room temperature of 23‐26 o C. After maturation at the recommended period of 26 week...

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Bibliographic Details
Main Authors:	Yap, Shu Khang, Chin, Nyuk Ling, Niranjan, Keshavan, Shah, Nor Nadiah Abdul Karim, Than, Leslie Thian Lung
Format:	Article
Published:	Wiley-Blackwell Publishing Ltd. 2024

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