Evaluation of antioxidant potential of honey drops and honey lozenges
The antioxidant potential of honey comes from various components including phenolic acids, enzymes (catalase, glucose oxidase), flavonoids, vitamins, organic acids, and Maillard reaction products that are nascently present in raw honey. Hence, it would be highly beneficial for consumers to develop h...
| Egile Nagusiak: | , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
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Elsevier
2022-10-01
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| Saila: | Food Chemistry Advances |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S2772753X22000028 |