Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04701-1.pdf
Reference36 articles.
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2. Alvarez-Suarez JM, Gonzalez-Paramas AM, Santos-Buelga C, Battino M (2010) Antioxidant characterization of native monofloral Cuban honeys. J Agric Food Chem 58:9817–9824. https://doi.org/10.1021/jf1018164
3. AOAC (2005) Association of Official Analytical Chemistry. In: Horwitz W (ed), 18th edn. Association of Official Analytical Chemistry, Gaithersburg
4. Azeredo LC, Azeredo SRS, Dutra VML (2003) Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins. Food Chem 80:249–254. https://doi.org/10.1016/S0308-8146(02)00261-3
5. Belay A, Solomon WK, Bultossa G, Adgaba N, Melaku S (2015) Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia. Food Chem 167:213–219. https://doi.org/10.1016/j.foodchem.2014.06.080
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