Zobrazeno 1 - 1
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pro vyhledávání: '"Ena LEŽ"'
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 601-606 (2013)
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-dipheny
Externí odkaz:
https://doaj.org/article/6fe5681036474ecd99fb8c7180e99a04
