Investigating the effect of thermal treatment on nutritional properties of Kelulut Honey
The natural antioxidants flavonoids and phenolic acids make Kelulut honey a healthy alternative, but heating it over 90 degrees Celsius can cause it to lose some of its flavour and nutritional value. The aim of this study was to investigate how thermal treatment affects the antioxidant activity, t...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/11758/1/P16927_41918a31df1c644c59d972bf196d04a4%2010.pdf http://eprints.uthm.edu.my/11758/ https://doi.org/10.1063/5 0199035 |
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