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The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeys

author
Kivima, Evelin
Tanilas, Kristel
Martverk, Kaie
Rosenvald, Sirli
Timberg, Loreida
Laos, Katrin
statement of authorship
Evelin Kivima, Kristel Tanilas, Kaie Martverk, Sirli Rosenvald, Loreida Timberg and Katrin Laos
source
Foods
journal volume number month
vol. 10, 3
year of publication
2021
pages
art. 511, 14 p
url
https://doi.org/10.3390/foods10030511
subject term
mesi
polüfenoolid
antioksüdandid
aminohapped
lõhnad
maitse
keyword
honey
polyphenols
flavonoids
antioxidant activity
amino acids
sensory analysis
flavor
aroma
CIELAB
ISSN
2304-8158
notes
Bibliogr.: 51 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
Journal metrics at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
category (general)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant Science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
kvartiil
Q1
TTÜ department
keemia ja biotehnoloogia instituut
Eesti Mereakadeemia
language
inglise
Uurimisrühm
Blue economy and aquatic resources research group
Research group of food science and technology, Toidusüsteemide uurimisrühm (kuni 2022)
Kivima, E., Tanilas, K., Martverk, K., Rosenvald, S., Timberg, L., Laos, K. The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeys // Foods (2021) vol. 10, 3, art. 511, 14 p. https://doi.org/10.3390/foods10030511