Changes in the antioxidative properties of honeys during their fermentation

The aim of this preliminary study was to investigate whether the fermentation process affects the antioxidative properties of honeys. Therefore, the total antioxidant potential (TAP) of eleven meads was examined. TAPs were estimated using DPPH, hydroxyl radicals, and amperometric measurements in the...

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Autores principales: Głód Bronisław K., Piszcz Paweł
Formato: article
Lenguaje:EN
Publicado: De Gruyter 2021
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Acceso en línea:https://doaj.org/article/69081c34a9554e41bc29b910280fb24b
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