Effect of Ultrasonic Decrystallisation on Physicochemical Properties of Loquat Honey
In this study, the effect of ultrasonic on the decrystallisation rate and physicochemical properties (crystal microstructure, rheological properties, textural properties, color, enzyme activities, total phenols, total flavonoids, 5-hydroxymethylfurfural, antioxidant and antibacterial capacity) of lo...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-13-028.pdf |
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