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International Journal of Food Properties Volume 16, 2013 - Issue 3
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Original Articles

Evaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey

Osman Sagdic Yıldız Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, İstanbul, Turkey
,
Sibel Silici Department of Agricultural Biotechnology, Faculty of Agriculture, Erciyes University, Kayseri, TurkeyCorrespondence[email protected]
&
Lutfiye Ekici Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey
Pages 658-666 | Received 23 Sep 2010, Accepted 04 Feb 2011, Published online: 31 Jan 2013

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