Cite
HARVARD Citation
Dżugan, M. et al. (2021). The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey. Innovative food science & emerging technologies. p. . [Online].
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Dżugan, M. et al. (2021). The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey. Innovative food science & emerging technologies. p. . [Online].