Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food

Online veröffentlicht: 26. Dez. 2019

Seitenbereich: 209 - 222

Eingereicht: 10. Juli 2018

Akzeptiert: 03. Jan. 2019

DOI: https://doi.org/10.2478/jas-2019-0016

Schlüsselwörter

antioxidants, beekeeping, bioprocess, exine, functional food, novel foods

© 2019 Carlos M. Zuluaga-Dominguez et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.