Evaluation of the Chemical Profile and Antioxidant Capacity of Green, Brown, and Dark Propolis.

Autor: Vieira ALS; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil., Correia VTDV; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil., Ramos ALCC; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil., da Silva NHA; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil., Jaymes LAC; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil., Melo JOF; Department of Exact and Biological Sciences, Campus Sete Lagoas, Federal University of São João del-Rei, Sete Lagoas 36307-352, MG, Brazil., de Paula ACCFF; Department of Agrarian Sciences, Campus Bambuí, Federal Institute of Education, Science and Technology of Minas Gerais, Bambuí 38900-000, MG, Brazil., Garcia MAVT; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil., Araújo RLB; Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.

Publikováno v: Plants (Basel, Switzerland) [Plants (Basel)] 2023 Sep 08; Vol. 12 (18). Date of Electronic Publication: 2023 Sep 08.