k-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity
Patricia Velásquez, Gloria Montenegro, Loreto M. Valenzuela, Ady Giordano, Gustavo Cabrera‐Barjas, Olga Martı́n-Belloso
Topics & Concepts
DPPHFood scienceAntioxidantBee pollenChemistryAntibacterial activityPollenBacteriaBotanyBiologyOrganic chemistryGeneticsBee Products Chemical AnalysisMicroencapsulation and Drying ProcessesSeaweed-derived Bioactive Compounds