HAOUAM, L.; DAILLY, H.; BRUNEAU, E.; TAHAR, A. THE QUALITY OF HONEYS INFLUENCED BY THE TRADITIONAL HEATING METHOD. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 6, p. 1276–1280, 2019. DOI: 10.15414/jmbfs.2019.8.6.1276-1280. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8862. Acesso em: 12 sep. 2026.