Antioxidant activity and polyphenol contents in Brazilian green propolis extracts prepared with the use of ethanol and water as solvents in different pH values
Author:
Affiliation:
1. Department of Food Engineering, School of Food Engineering; University of Campinas; P.O. Box 6121; Campinas; SP; 13083-862; Brazil
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03129.x/fullpdf
Reference48 articles.
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3. Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2005
4. Propolis: recent advances in chemistry and plant origin;Bankova;Apidologie,2000
5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996
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