Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis-Reference-Cited by-同舟云学术

Antioxidant activities, aliphatic organic acid and sugar contents of Anatolian bee bread: characterization by principal component analysis

Published:2023-03-10 Issue:5 Volume:249 Page:1351-1361
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kalaycıoğlu Zeynep^ORCID,Kanbur Esra Demir,Kolaylı Sevgi,Erim F. Bedia

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04218-9.pdf

Reference39 articles.

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3. Nainu F, Masyita A, Bahar MA, Raihan M, Prova SR, Mitra S et al (2021) Pharmaceutical prospects of bee products: special focus on anticancer, antibacterial, antiviral, and antiparasitic properties. Antibiotics (Basel) 10:822

4. Kafantaris I, Amoutzias GD, Mossialos D (2021) Foodomics in bee product research: a systematic literature review. Eur Food Res Technol 247:309–331

5. Pita-Calvo C, Vázquez M (2018) Honeydew honeys: a review on the characterization and authentication of botanical and geographical origins. J Agric Food Chem 66:2523–2537

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