Article Versions Notes

Zaldivar-Ortega AK, Morfin N, Angeles-Hernandez JC, González-Montiel L, Vicente-Flores M, Aguirre-Álvarez G, Cenobio-Galindo AdJ. Functional Characterization of Scaptotrigona mexicana Honey: Physicochemical Properties, Antioxidant Capacity, and α-Amylase Inhibition for Food Process Applications. Processes. 2025; 13(9):2788. https://doi.org/10.3390/pr13092788

Zaldivar-Ortega, Ana Karen, Nuria Morfin, Juan Carlos Angeles-Hernandez, Lucio González-Montiel, Macario Vicente-Flores, Gabriel Aguirre-Álvarez, and Antonio de Jesús Cenobio-Galindo. 2025. "Functional Characterization of Scaptotrigona mexicana Honey: Physicochemical Properties, Antioxidant Capacity, and α-Amylase Inhibition for Food Process Applications" Processes 13, no. 9: 2788. https://doi.org/10.3390/pr13092788

Zaldivar-Ortega, A. K., Morfin, N., Angeles-Hernandez, J. C., González-Montiel, L., Vicente-Flores, M., Aguirre-Álvarez, G., & Cenobio-Galindo, A. d. J. (2025). Functional Characterization of Scaptotrigona mexicana Honey: Physicochemical Properties, Antioxidant Capacity, and α-Amylase Inhibition for Food Process Applications. Processes, 13(9), 2788. https://doi.org/10.3390/pr13092788