Characterization and anti-oxidant potential of polyphenolic biomarker compounds of Indian propolis: a multivariate and ANN-based approach
Author:
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/s00217-023-04384-w.pdf
Reference77 articles.
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2. Pant K, Thakur M, Chopra HK et al (2022) Assessment of fatty acids, amino acids, minerals, and thermal properties of bee propolis from Northern India using a multivariate approach. J Food Compos Anal 111:104624. https://doi.org/10.1016/j.jfca.2022.104624
3. Anjum SI, Ullah A, Khan KA et al (2019) Composition and functional properties of propolis (bee glue): a review. Saudi J Biol Sci 26:1695–1703. https://doi.org/10.1016/j.sjbs.2018.08.013
4. Vasilaki A, Hatzikamari M, Stagkos-Georgiadis A et al (2019) A natural approach in food preservation: propolis extract as sorbate alternative in non-carbonated beverage. Food Chem 298:125080. https://doi.org/10.1016/j.foodchem.2019.125080
5. Pobiega K, Kraśniewska K, Gniewosz M (2019) Application of propolis in antimicrobial and antioxidative protection of food quality—a review. Trends Food Sci Technol 83:53–62. https://doi.org/10.1016/j.tifs.2018.11.007
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