Functional Properties and Preferences of Consumption of Honeys from Different Origins
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28292-8_45
Reference10 articles.
1. Bertoncelj J, Dobersˇek U et al (2007) Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem 105:822–828
2. Blasa M, Candiracci M, Accorsi A et al (2006) Raw millefiori honey is packed full of antioxidants. Food Chem 97:217–222
3. Cosmina M, Gallenti G, Marangon F et al (2016) Reprint of “attitudes towards honey among Italian consumers: a choice experiment approach”. Appetite 99:52–58
4. Gheldof N, Wang XH, Engeseth NJ (2002) Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem 50:5870–5877
5. Heimler D, Vignolini P, Dini MG et al (2005) Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agric Food Chem 53:3053–3056
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