Contribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans

  1. Cedeño-Pinos, C.
  2. Marcucci, M.C.
  3. Bañón, S.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2021

Volum: 10

Número: 11

Tipus: Article

DOI: 10.3390/FOODS10112586 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus