Ahmed, Moussa; khiati, beghdad; Aissat, saad; djebli, Noureddine
(Journal of Food Processing & Technology, 2016)
The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH).
Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 ...