Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment
- 1 January 2014
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 142, 135-143
- https://doi.org/10.1016/j.foodchem.2013.07.033
Abstract
No abstract availableKeywords
Funding Information
- Valencian Regional Ministry of Business Education and Science
- Universidad Politecnica de Valencia
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