Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

• Κύριοι συγγραφείς: Ana L. Becerril-Sánchez (Συγγραφέας), Baciliza Quintero-Salazar (Συγγραφέας), Octavio Dublán-García (Συγγραφέας), Héctor B. Escalona-Buendía (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2021-10-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics,...