articleFood ChemistryJan 1, 2007Closed access

Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey

JBJasna BertonceljUDUrška DOBERŠEKMJMojca JamnikTGT. Golob

University of Ljubljana

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Abstract

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734
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17.57
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100%
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30
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Authors

4

Topics & keywords

Topics
Keywords
  • Gallic acid
  • Acacia
  • Food science
  • DPPH
  • Antioxidant
  • Chemistry
  • Ferric
  • Botany
UN Sustainable Development Goals
  • Life in Land
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