| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542066 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠First report on Rubus honey chemical characterisation and antibacterial activity. ⺠p-Coumaric and ellagic acids are the major determined phenolic compounds. ⺠Bacillus cereus and Proteus mirabilis are the most sensitive microorganisms. ⺠Kaempferol content, colour and Rubus pollen in samples are correlated.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Olga Escuredo, LuÃs R. Silva, PatrÃcia Valentão, MarÃa C. Seijo, Paula B. Andrade,