Erratum to: Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology (Food Measure, 10.1007/s11694-015-9277-9);Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

Journal of Food Measurement and Characterization

Volumn 10, Issue 1, 2016, Pages 64-70

  Nayik, Gulzar Ahmad ^a   Nanda, Vikas ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Antioxidant activity; Box Behnken design; Saffron honey; Total flavonoid content; Total phenolic content

Indexed keywords

ANTIOXIDANTS; FOOD ADDITIVES; FREE RADICALS; SURFACE PROPERTIES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DPPH RADICAL SCAVENGING ACTIVITIES; PROCESS VARIABLES; RESPONSE SURFACE METHODOLOGY; SAFFRON HONEY; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

PH EFFECTS;

EID: 84958101910     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-015-9285-9     Document Type: Erratum

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