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Author
Vikas Nanda
Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey
Gulzar Ahmad Nayik
,
Vikas Nanda
Pol. J. Food Nutr. Sci. 2016;66(4):287–293
DOI
:
https://doi.org/10.1515/pjfns-2015-0055
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Physico-chemical, Enzymatic, Mineral and Colour Characterization of Three Different Varieties of Honeys from Kashmir Valley of India with a Multivariate Approach
Gulzar Ahmad Nayik
,
Vikas Nanda
Pol. J. Food Nutr. Sci. 2015;65(2):101–108
DOI
:
https://doi.org/10.1515/pjfns-2015-0022
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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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