Cavaco, T.; Figueira, A.C.; González-Domínguez, R.; Sayago, A.; Fernández-Recamales, Á.
Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product. Molecules 2022, 27, 57.
https://doi.org/10.3390/molecules27010057
AMA Style
Cavaco T, Figueira AC, González-Domínguez R, Sayago A, Fernández-Recamales Á.
Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product. Molecules. 2022; 27(1):57.
https://doi.org/10.3390/molecules27010057
Chicago/Turabian Style
Cavaco, Teresa, Ana Cristina Figueira, Raúl González-Domínguez, Ana Sayago, and Ángeles Fernández-Recamales.
2022. "Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product" Molecules 27, no. 1: 57.
https://doi.org/10.3390/molecules27010057
APA Style
Cavaco, T., Figueira, A. C., González-Domínguez, R., Sayago, A., & Fernández-Recamales, Á.
(2022). Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product. Molecules, 27(1), 57.
https://doi.org/10.3390/molecules27010057