Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources
Author:
Affiliation:
1. Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
Funder
Beijing Normal University-Hong Kong Baptist University United International College
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1579835
Reference25 articles.
1. Identification and Quantification of Antioxidant Components of Honeys from Various Floral Sources
2. Antioxidant activities and total phenolics of different types of honey
3. Phenolic Compounds in Honey and Their Associated Health Benefits: A Review
4. Buckwheat Honey Increases Serum Antioxidant Capacity in Humans
5. Antioxidant activity of methanol extracts of different parts of Lantana camara
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