Evaluation of the physicochemical qualities and antioxidant properties of some Bangladeshi varieties of honey: A comparative study

被引：2
|
作者：
Trisha, Sabrina [1 ]
Mortuza, Md. Golam [1 ]
Rana, Juwel [2 ]
Islam, Kazi Hizbul [1 ]
Ferdoush, Zannatul [2 ]
Antora, Raiya Adiba [3 ]
Akash, Sarif Istiak [3 ]
Aziz, Mohammad Gulzarul [3 ]
Uddin, M. Burhan [3 ]
机构：
[1] Bangladesh Agr Univ, Fac Agr, Dept Biochem & Mol Biol, Mymensingh 2202, Bangladesh
[2] Daffodil Int Univ, Dept Nutr & Food Engn, Dhaka 1216, Bangladesh
[3] Bangladesh Agr Univ, Fac Agr Engn & Technol, Dept Food Technol & Rural Ind, Mymensingh 2202, Bangladesh
来源：
JOURNAL OF AGRICULTURE AND FOOD RESEARCH | 2023年 / 14卷
关键词：
ARTISANAL HONEY; ABSCISIC-ACID; CLASSIFICATION; OXIDATION; ORIGIN; COLOR;
D O I：
10.1016/j.jafr.2023.100837
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
[No abstract available]
引用
收藏
页数：8
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