Figure 7. The superoxide radical scavenging rate of honey under different storage conditions, at 35, 25 or 4°C for 3-24 months under dark and light. (a) Bidens pilosa honey; (b) is D. longan honey; Each point is expressed as mean ± S.D. (n=3)

From

Evaluation of Honey Quality with Stored Time and Temperatures

Wing-Ming Chou, Hao-Chun Liao, Yuan-Chang Yang, Chi-Chung Peng

Journal of Food and Nutrition Research. 2020, 8(10), 591-599 doi:10.12691/jfnr-8-10-8