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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 11

Art: Artikel

DOI: 10.3390/FOODS10112586 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus