Effect of Processing and Storage on Antioxidant Capacity of Honey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb15509.x/fullpdf
Reference55 articles.
1. Antioxidant properties of tomato juice as affected by heating;Anese;J Sci Food Agric,1999
2. Anti-oxidative effect of Maillard reaction products formed from honey at different reaction times;Antony;J Agric Food Chem,2000a
3. Anti-oxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey;Antony;J Food Sci,2002
4. Effect of dry honey on oxidation in turkey breast meat;Antony;Poultry Sci,2000b
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