The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys
- 17 September 2010
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 125 (2) , 570-575
- https://doi.org/10.1016/j.foodchem.2010.09.049
Abstract
No abstract availableKeywords
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