Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil
Author:
Affiliation:
1. Universidade Federal de Roraima, Brasil; Instituto Federal de Educação, Ciência e Tecnologia de Roraima, Brasil
2. Universidade Federal de Roraima, Brasil
3. Universidade Estadual de Roraima, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v34n1/aop_cta_6158.pdf
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3. Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics;Beretta G.;Analytica Chimica Acta,2005
4. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey;Bertoncelj J.;Food Chemistry,2007
5. Estimation of total flavonoid content in propolis by two complementary colorimetric methods;Chang C. C.;Journal of Food and Drug Analysis,2002
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