Effect of processing and storage on antioxidant capacity of honey

Journal of Food Science

Volumn 69, Issue 2, 2004, Pages fct96-fct101

  Wang, X H ^a   Gheldof, N ^b   Engeseth, N J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSITY OF MASSACHUSETTS MEDICAL SCHOOL   (United States)

Author keywords

Antioxidant; Honey; Phenolics; Processing; Storage

Indexed keywords

TRIFOLIUM;

EID: 14844343374     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb15509.x     Document Type: Article

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