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

Pubblicato online: 26 dic 2019

Pagine: 209 - 222

Ricevuto: 10 lug 2018

Accettato: 03 gen 2019

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

Parole chiave

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.