Improvement of mead fermentation by honey-must supplementation-Reference-Cited by-同舟云学术

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Improvement of mead fermentation by honey-must supplementation

Published:2015-06-19 Issue:3 Volume:121 Page:405-410
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Pereira Ana Paula¹²,Mendes-Ferreira Ana¹³⁴,Estevinho Leticia M.²,Mendes-Faia Arlete¹³

Affiliation:

1. IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal

2. CIMO; Instituto Politécnico de Bragança; Bragança Portugal

3. University of Trás-os-Montes and Alto Douro; Vila Real Portugal

4. BioISI, Biosystems and Integrative Sciences Institute; FCUL; Lisboa Portugal

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.239/fullpdf

Reference39 articles.

1. Antioxidant activities and total phenolics of different types of honey;Al-Mamary;Nutr. Res.,2002

2. A review of the analytical methods to determine the geographical and botanical origin of honey;Anklam;Food Chem.,1998

3. Identification of phenolic compounds in rosemary honey using solid-phase extraction by capillary electrophoresis-electrospray ionization-mass spectrometry;Arráez-Román;J. Pharm. Biomed. Anal.,2006

4. Protein contents and physicochemical properties in honey samples of Apis mellifera of different floral origins;Azeredo;Food Chem.,2003

5. Radical scavenging activity of different floral origin honey and beebread phenolic extracts;Baltrušaitytė;Food Chem.,2007

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4. Assessment of Physicochemical and Microbiological Characteristics of Honey in Southwest Ethiopia: Detection of Adulteration through Analytical Simulation;Journal of Food Protection;2024-01

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