Book Chapter

Functional and Nutritional Properties of Different Types of Slovenian Honey

  • Korošec M
  • Kropf U
  • Golob T
  • et al.
Springer US, (2016), 323-338
DOI: 10.1007/978-1-4899-7662-8_23
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Abstract

Honey, a natural substance traditionally used as a sweetener, is a remarkably complex food. Besides the main components carbohydrates and water it also contains several minor compounds with biological activity. In this chapter functional and nutritional properties of...

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Korošec, M., Kropf, U., Golob, T., & Bertoncelj, J. (2016). Functional and Nutritional Properties of Different Types of Slovenian Honey. In Functional Properties of Traditional Foods (pp. 323–338). Springer US. https://doi.org/10.1007/978-1-4899-7662-8_23

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