271 Effect of High Pressure Processing on Microbial Quality, Physicochemical Quality and Antioxidant Properties of Rosemary Honey During 2 Years of Storage

271 Effect of High Pressure Processing on Microbial Quality, Physicochemical Quality and Antioxidant Properties of Rosemary Honey During 2 Years of Storage

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Hana Scepankova
LAQV-REQUIMTE Universidade de Aveiro
hanka.scepankova@gmail.com
Leticia Estevinho1, Jorge Saraiva2
CIMO Instituto Politecnico de Bragança1, LAQV-REQUIMTE Universidade de Aveiro2

Author