Open AccessCOMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS
Author(s) -
Serap Ünübol Aypak,
Aslıhan İnci,
Sema BAKIRCI,
Evrim Dereli Fidan,
Mert SOYSAL
Publication year - 2019
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd18056
Subject(s) - antioxidant , food science , chemistry , hydroxymethylfurfural , antioxidant capacity , significant difference , toxicology , biology , biochemistry , medicine , furfural , catalysis
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