Login
Registrati
Reimposta password
Pubblica & Distribuisci
Soluzioni Editoriali
Soluzioni di Distribuzione
Temi
Architettura e design
Arti
Business e Economia
Chimica
Chimica industriale
Farmacia
Filosofia
Fisica
Geoscienze
Ingegneria
Interesse generale
Legge
Letteratura
Linguistica e semiotica
Matematica
Medicina
Musica
Scienze bibliotecarie e dell'informazione, studi library
Scienze dei materiali
Scienze della vita
Scienze informatiche
Scienze sociali
Sport e tempo libero
Storia
Studi classici e del Vicino Oriente antico
Studi culturali
Studi ebraici
Teologia e religione
Pubblicazioni
Riviste
Libri
Atti
Editori
Blog
Contatti
Cerca
EUR
USD
GBP
Italiano
English
Deutsch
Polski
Español
Français
Italiano
Carrello
Home
Riviste
Journal of Apicultural Science
Volume 68 (2024): Numero 1 (June 2024)
Accesso libero
Quality of Propolis Commercially Available on Podkarpacki Beekeeping Market
Michał Miłek
Michał Miłek
,
Ewa Ciszkowicz
Ewa Ciszkowicz
,
Grzegorz Zaguła
Grzegorz Zaguła
,
Dorota Grabek-Lejko
Dorota Grabek-Lejko
,
Anna Pasternakiewicz
Anna Pasternakiewicz
,
Katarzyna Lecka-Szlachta
Katarzyna Lecka-Szlachta
e
Małgorzata Dżugan
Małgorzata Dżugan
| 27 giu 2024
Journal of Apicultural Science
Volume 68 (2024): Numero 1 (June 2024)
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Sommario
Bibliografia
Autori
Articoli in questo Numero
Anteprima
PDF
Cita
CONDIVIDI
Pubblicato online:
27 giu 2024
Pagine:
35 - 49
Ricevuto:
07 dic 2023
Accettato:
16 apr 2024
DOI:
https://doi.org/10.2478/jas-2024-0004
Parole chiave
antibacterial activity
,
microbial contamination
,
polyphenolic profile
,
propolis
,
purity class
© 2024 Michał Miłek et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Michał Miłek
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów
Poland
Ewa Ciszkowicz
Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology
Poland
Grzegorz Zaguła
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszów
Poland
Dorota Grabek-Lejko
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszów
Poland
Anna Pasternakiewicz
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów
Poland
Katarzyna Lecka-Szlachta
Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology
Poland
Małgorzata Dżugan
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów
Poland