Figure 1.
Percentage changes in the tested parameter related to antioxidant activity determined after three months of storage of flavored honeys in relation to the initial value (fresh sample). Cont.—control honey, BR—black raspberry, BC—blackcurrant, SF—sea buckthorn fruit, SFP—sea buckthorn fruit powder, SFL—sea buckthorn leaf, EF—elderberry flower, AP—apple powder, RH—rose hips, B—barberry, *—a statistically significant difference compared to the fresh sample (p > 0.05).
