Physicochemical characteristics, antioxidant properties and bacterial profiling of three <scp>Malaysian</scp> honey varieties: a study using multivariate analysis-Reference-Cited by-同舟云学术

Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis

Published:2022-04-22 Issue:12 Volume:102 Page:5440-5451
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Yap Shu Khang¹,Chin Nyuk Ling¹^ORCID,Abdul Karim Shah Nor Nadiah¹,Than Leslie Thian Lung²,Niranjan Keshavan³

Affiliation:

1. Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia

2. Department of Medical Microbiology and Parasitology, Faculty of Medicine and Health Sciences Universiti Putra Malaysia Serdang Selangor Malaysia

3. Department of Food and Nutritional Sciences University of Reading Reading UK

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11898

Reference60 articles.

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2. Physicochemical and antioxidant properties of Malaysian honeys produced by Apis cerana, Apis dorsata and Apis mellifera

3. Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources

4. Consumer purchase intentions and honey related products;Yeow SHC;J Mark Res Case Stud,2013

5. Revised Codex standard for honey for honey Codex Stan 12‐1981;Codex Alimentarius Commission;Codex Stand,2001

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