Keyphrases
Antioxidant Capacity
100%
Mead
100%
Heat Treatment Effect
100%
Flavor Volatiles
100%
Heat Treatment
50%
Total Phenolic Content
30%
Volatile Components
20%
Phenolic Profile
20%
Trolox Equivalent
20%
Oxygen Radical Absorbance Capacity
20%
Buckwheat
20%
Methanol Fraction
20%
Amberlite
20%
High Temperature
10%
No Significant Difference
10%
Treatment Type
10%
Heat Effect
10%
High-performance Liquid Chromatography
10%
Wine
10%
Oxygen Radical Absorbance Capacity Assay
10%
Phenolic Antioxidants
10%
Phenolic Concentration
10%
Linear Regression Analysis
10%
Buckwheat Honey
10%
Heat Processing
10%
Capacity Value
10%
Phenolic Profiling
10%
Honey Wine
10%
Headspace Solid Phase Microextraction-gas Chromatography-mass Spectrometry
10%
High Performance Liquid Chromatography Analysis
10%
Honey-must
10%
SPME-GC-MS
10%
Honey Types
10%
Mead Production
10%
White Wine
10%
Heat Process
10%
Food Science
Antioxidant Capacity
100%
Mead
100%
Soybean
25%
Oxygen Radical Absorbance Capacity
25%
Buckwheat
25%
Gas Chromatography Mass Spectrometry
16%
High Performance Liquid Chromatography
16%
White Wine
8%
Thermal Food Processing
8%