Bacterial Profile and Fatty Acid Composition of Anatolian Bee Bread Samples by Metataxonomic and Metabolomic Approach
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00284-023-03195-2.pdf
Reference42 articles.
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2. Jaya F, Rosyidi D, Radiati LE et al (2020) Antioxidant activity and microbiological quality of bee bread collected from three different species honey bee. IOP Conf Ser Earth Environ Sci. https://doi.org/10.1088/1755-1315/475/1/012033
3. Barta DG, Cornea-cipcigan M, Margaoan R (2022) Biotechnological processes simulating the natural fermentation process of bee bread and therapeutic properties an overview. Front Nutr. https://doi.org/10.3389/fnut.2022.871896
4. Zuluaga-Dominguez CM, Fuenmayor CA (2022) Bee bread and gut microbiota. In: Dilek Boyacıoğlu (ed) Bee Products and Their Applications in the Food and Pharmaceutical Industries. Elsevier Inc., 315–345
5. Mohammad SM, Mahmud-Ab-Rashid NK, Zawawi N (2021) Stingless bee-collected pollen (bee bread): chemical and microbiology properties and health benefits. Molecules 26:1–29. https://doi.org/10.3390/molecules26040957
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