Total antioxidant, phenolic compounds, and total oxidant status of certified and uncertified Turkey's honeys

International Journal of Food Properties

Volumn 12, Issue 3, 2009, Pages 461-468

  Herken, Emine Nur ^a   Erel, Ozcan ^b   Guzel, Salih ^b   Celik, Hakim ^b   Ibanoglu, Senol ^c  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b HARRAN UNIVERSITY   (Turkey)

^c GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Honey; Total antioxidant capacity; Total oxidant status; Total phenols

Indexed keywords

HONEY; NOVEL METHODS; PHENOLIC COMPOUNDS; TOTAL ANTIOXIDANT CAPACITY; TOTAL OXIDANT STATUS; TOTAL PHENOLS;

OXIDANTS;

PHENOLS;

TOSCANA VIRUS;

EID: 70449602674     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701867707     Document Type: Article

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