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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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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