Comprehensive evaluation study of honey quality based on endogenous components

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (1) : 237.

PDF(219 KB)
PDF(219 KB)
Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (1) : 237.

Comprehensive evaluation study of honey quality based on endogenous components

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(1): 237

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