Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan

Journal

Food Chemistry

Journal Volume

139

Journal Issue

1-4

Pages

938-943

Date Issued

2013

Author(s)

Ye, Y.-L.

Lin, T.-Y.

Wang, Y.-W.

Peng, C.-C.

DOI

10.1016/j.foodchem.2013.02.015

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-84875947311&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/380595

Type

journal article