Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey
Author:
Affiliation:
1. Agriculture and Livestock; Rebuplic of Turkey Ministry of Food; Ankara Turkey
2. Deparment of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
3. Deparment of Food Engineering; Ankara University; Ankara Turkey
Publisher
Wiley
Subject
Food Science
Reference65 articles.
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2. Bogdanov , S. 2015 Honey as nutrient and functional Food: A review www.bee-hexagon.net
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4. Miody pitne - tradycje, surowce i technologie;Gogol;Przemysł Fermentacyjny Owocowo Warzywny,1996
5. Analysis of Czech meads: Sugar content, organic acids content and selected phenolic compounds content;Svecova;J. Food Compos. Anal.,2015
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