Tag: Biochemistry
Artichoke pâtés contain mainly oleic and linoleic acids
Bioactive compounds in artichoke spreads show consistent fat and phenol profiles
Pseudoacacia honey quality varies by origin
Comparing quality and antioxidant properties of invasive plant honey across Hungary and Slovakia
Gallic acid ester activity changed with chain length and hydroxyl groups
Hydroxyl-substituted esters preserve antioxidant power while improving stability
