α-Relaxation in honey study versus moisture content: High frequency ultrasonic investigation around room temperature - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Food Engineering Année : 2011

α-Relaxation in honey study versus moisture content: High frequency ultrasonic investigation around room temperature

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Electronique

Dates et versions

hal-01616151 , version 1 (13-10-2017)

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Didier Laux, Vivian Cereser Camara, Eric Rosenkrantz. α-Relaxation in honey study versus moisture content: High frequency ultrasonic investigation around room temperature. Journal of Food Engineering, 2011, 103 (2), pp.165 - 169. ⟨10.1016/j.jfoodeng.2010.10.012⟩. ⟨hal-01616151⟩
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