Flavonoid and Antioxidant Capacity of Propolis Prediction Using Near Infrared Spectroscopy

The use of propolis as a dietary supplement or as an ingredient in different food products is increasing, due to its antioxidant and bactericidal properties. These nutritional properties directly depend on its phenolic composition. For this reason, this study analysed the total contents of flavones...

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Detalles Bibliográficos
Autores principales: Betances-Salcedo, Eddy, Revilla, Isabel, Vivar-Quintana, Ana M., González-Martín, M. Inmaculada
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5539627/
https://www.ncbi.nlm.nih.gov/pubmed/28718789
http://dx.doi.org/10.3390/s17071647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5539627/
https://www.ncbi.nlm.nih.gov/pubmed/28718789
http://dx.doi.org/10.3390/s17071647

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