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

• Auteurs principaux: Ana L. Becerril-Sánchez (Auteur), Baciliza Quintero-Salazar (Auteur), Octavio Dublán-García (Auteur), Héctor B. Escalona-Buendía (Auteur)
• Format: Livre
• Publié: MDPI AG, 2021-10-01T00:00:00Z.
• Sujets: article
• Accès en ligne: 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,...