Botanical influence on phenolic profile and antioxidant level of Italian honeys
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3330-8/fulltext.html
Reference33 articles.
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4. Bertoncelj J, Doberšek U, Jamnik M, Golob T (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 105(2):822–828
5. Bertoncelj J, Polak T, Kropf U, Korošec M, Golob T (2011) LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey. Food Chem 127(1):296–302
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