Antioxidant capacity of Spanish honeys and its correlation with polyphenol content and other physicochemical properties
- 26 February 2007
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 87 (6), 1069-1075
- https://doi.org/10.1002/jsfa.2813
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- Comparison of color indexes for tomato ripeningAdvances in Rheumatology, 2004
- Phenolic Content and Antioxidant Capacity of Muscadine GrapesJournal of Agricultural and Food Chemistry, 2003
- Phenol Antioxidant Quantity and Quality in Foods: Beers and the Effect of Two Types of Beer on an Animal Model of AtherosclerosisJournal of Agricultural and Food Chemistry, 2003
- Antioxidant Properties and Composition of Aqueous Extracts from Mentha Species, Hybrids, Varieties, and CultivarsJournal of Agricultural and Food Chemistry, 2003
- Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen ConditionsJournal of Agricultural and Food Chemistry, 2003
- Antioxidant Properties of Bran Extracts from “Akron” Wheat Grown at Different LocationsJournal of Agricultural and Food Chemistry, 2003
- Antioxidant Activity of Apple PeelsJournal of Agricultural and Food Chemistry, 2003
- Antioxidant capacity and correlated characteristics of 14 unifloral honeysJournal of Apicultural Research, 1998
- Interaction of Honey Protein and Tannic AcidJournal of Apicultural Research, 1984
- Methods of MelissopalynologyBee World, 1978