Escriche Roberto, MI.; Kadar, M.; Juan Borrás, MDS.; Doménech Antich, EM. (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry. 142:135-143. https://doi.org/10.1016/j.foodchem.2013.07.033
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/74444
Title: | Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment | |
Author: | Kadar, Melinda | |
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[EN] Total antioxidant activity, physicochemical parameters, and the profile of flavonoids and phenolic acid
compounds were evaluated for: their ability to distinguish between the botanical origins of four types
of ...[+]
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Copyrigths: | Cerrado | |
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Publisher version: | https://dx.doi.org/10.1016/j.foodchem.2013.07.033 | |
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