HIGHLIGHTS
- who: Tomu00e1u0161 Hu00e1jek from the Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice have published the research work: Effect of Liquefaction of Honey on the Content of Phenolic Compounds, in the Journal: Molecules 2023, 28, 714. of /2023/
- what: In this study how the content of acids and flavones in honey were affected by liquefaction of honey using a microwave oven was studied. This study demonstrated that thermal liquefaction at higher temperature (80 u25e6 C) reduces the content of phenolic acid and flavonoids in the same way as microwave energy, approximately 30 . . .
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