Enzymatic browning reduction in white cabbage (Brassica oleracea) using honey: Does honey color matter?

R: A Language and Environment for Statistical Computing

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Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity

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Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics

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Food Authentication, Analytical Chemistry, Antioxidant Properties +3