Preliminary Assesment of the Quality of Herbhoneys and Chokeberry Syrups Used for their Production

Preliminary Assesment of the Quality of Herbhoneys and Chokeberry Syrups Used for their Production

This study presents results of research on the quality of chokeberry herbhoneys and syrups used to produce them. The study included evaluation of the content of water, sugars, free acids and electrical conductivity. In addition, the antiradical activity against free radicals DPPH and total phenolic...

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Bibliographic Details
Main Authors:	N. Żak, A. Wilczyńska
Format:	Article
Language:	English
Published:	Gdynia Maritime University 2017-04-01
Series:	Scientific Journal of Gdynia Maritime University
Subjects:	herbhoneys physicochemical properties antioxidant activity
Online Access:	https://ojs.umg.edu.pl/index.php/sjgmu/article/view/172

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