Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing
© 2015 Elsevier Ltd. All rights reserved. This work evaluated the effect of high hydrostatic pressure (300-500 MPa/25°C/5-20 min), ultra-sonic (20-60% amplitude/20 kHz/5-20 min) and thermal (50-100°C/1-5 min) processing on phenolic contents and antioxidant capacities of honey from the longan flower....
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| Main Authors: | , |
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| Format: | Article |
| Published: |
2018
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/35151 |
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| Institution: | Mahidol University |