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.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/FOODS10112586 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus