Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

  1. Sánchez-Martín, V.
  2. Morales, P.
  3. González-Porto, A.V.
  4. Iriondo-DeHond, A.
  5. López-Parra, M.B.
  6. Del Castillo, M.D.
  7. Hospital, X.F.
  8. Fernández, M.
  9. Hierro, E.
  10. Haza, A.I.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 19

Art: Artikel

DOI: 10.3390/FOODS11193118 GOOGLE SCHOLAR lock_openOpen Access editor