Colour as a potential tool for the assessment of flavonoid, total phenol, and antioxidant contents of honey in Southwest Nigeria
Abstract Honey is a natural food with notable antioxidant properties. Although, colour is a significant physicochemical characteristic of honey, its use by consumers, food scientists and regulatory bodies as a potential marker of quality is limited. In this study, seven active apiaries located in Og...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00535-y |
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