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Critical assessment of antioxidant-related parameters of honey

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Critical assessment of antioxidant-related parameters of honey

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Sancho, MT.; Pascual-Maté, A.; Rodriguez-Morales, EG.; Oses, SM.; Escriche Roberto, MI.; Periche Santamaría, A.; M.A. Fernández-Muiño (2016). Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science and Technology. 51:30-36. doi:10.1111/ijfs.12988

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62967

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Title: Critical assessment of antioxidant-related parameters of honey
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] In this study, several antioxidant-related parameters were researched on 56 Spanish honeys, setting up and optimising some assays. Melissopalynology and colour (L*, a*, b*) were determined. Solid-phase extraction ...[+]
Subjects: Honey , Color , Phenols , Flavonoids , Antioxidant activity
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12988
Publisher:
Wiley
Publisher version: http://dx.doi.org/10.1111/ijfs.12988
Thanks:
The authors thank all the beekeepers who provided a free sample of honey for this study, as well as the PIRTU program of 'Junta de Castilla y Leon' (Spain) and the European Social Fund for the predoctoral study grant to ...[+]
Type: Artículo

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