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Environmental ScienceAgricultural and Food SciencesChemistry

Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles

Nazlı Mayda, Aslı Özkök, Nesrin Ecem Bayram, Y. C. Gerçek, K. Sorkun

2020.3.2Journal of Food Measurement and Characterization

DOI: 10.1007/s11694-020-00427-y

Abstract

Abstract is not available.

Citation format

MAYDA, Nazlı, et al. Bee bread and bee pollen of different plant sources: Determination of phenolic content, antioxidant activity, fatty acid and element profiles. Journal of Food Measurement and Characterization, 2020, 14: 1795–1809.