Updates are available Correction dated 2015-10-29

Click to view Correction: https://doi.org/10.1007/s11694-015-9285-9

Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

Crossref DOI link: https://doi.org/10.1007/s11694-015-9277-9

Published Online: 2015-09-07

Published Print: 2016-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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