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

Ano de publicación: 2021

Volume: 10

Número: 11

Tipo: Artigo

DOI: 10.3390/FOODS10112586 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus