Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey Dataset

Published: 2 April 2024| Version 1 | DOI: 10.17632/j4dmwtw5by.1
Contributors:
taha rababah,
,
, Sana Gammoh, Ali Almajwal, Mohammed Saleh, Sevil Yücel, Yara AL-Rayyan, Numan AL-Rayyan

Description

Effect of Temperature and Time on the Physicochemical and Sensory Properties of Crystalized Honey

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Categories

Antioxidant, Viscosity, Crystallization, Phenolic Compound, Honey

Funding

King Saud University

RSP2024R502

Deanship of Research, Jordan University of Science and Technology

Licence