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Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing

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Pittaya Chaikham, Pattaneeya Prangthip Alteration of antioxidative properties of longan flower-honey after high pressure, ultra-sonic and thermal processing. Food Bioscience. Vol.10, (2015), 1-7. doi:10.1016/j.fbio.2015.01.002 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/35151

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