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Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity
(Food Chemistry, 2019)
Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey ...
UV-C light irradiation enhances toxic effects of chlorpyrifos and its formulations
(Food Chemistry, 2019)
UV-C irradiation is widely used in the food industry. However, the health effects from dietary exposure to the irradiated pesticide residues retained in foodstuffs are underestimated. In this study, technical chlorpyrifos ...