Polatidou, K.; Nouska, C.; Tananaki, C.; Biliaderis, C.G.; Lazaridou, A.
Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization. Foods 2025, 14, 1835.
https://doi.org/10.3390/foods14101835
AMA Style
Polatidou K, Nouska C, Tananaki C, Biliaderis CG, Lazaridou A.
Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization. Foods. 2025; 14(10):1835.
https://doi.org/10.3390/foods14101835
Chicago/Turabian Style
Polatidou, Kerasia, Chrysanthi Nouska, Chrysoula Tananaki, Costas G. Biliaderis, and Athina Lazaridou.
2025. "Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization" Foods 14, no. 10: 1835.
https://doi.org/10.3390/foods14101835
APA Style
Polatidou, K., Nouska, C., Tananaki, C., Biliaderis, C. G., & Lazaridou, A.
(2025). Physicochemical and Rheological Characteristics of Monofloral Honeys—Kinetics of Creaming–Crystallization. Foods, 14(10), 1835.
https://doi.org/10.3390/foods14101835