1. Long‐chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties;Abedi;Food Sci. Nutr.,2014
2. Preference of cabbage white butterflies and honey bees for nectar that contains amino acids;Alm;Oecologia,1990
3. Composition and functional properties of propolis (bee glue): a review;Anjum;Saudi J. Biol. Sci.,2019
4. ANVISA , 2001, January. Technical Regulations of identify and Quality of bee venom, royal Bee, Jelly Wax, Lyophilized Royal Jelly, Bee Pollen, Propolis and Propolis Extract. Brazil: National Health Surveillance Agency, Ministry of Health. Retrieved December 20, 2019 from: 〈http://extranet.agricultura.gov.br/sislegisconsulta/consultarLegislacao.do?operacao=visualizar&id=1798〉.
5. Argentine Food Code , 2008. Establishment of the physical-chemical inspections and analysis methodology for raw propolis and its extract. Normative Instruction No. 3/01. Argentina: Secretary of Policies, Regulation and Institutes and Secretary of Agriculture, Livestock, Fishing and Food. Retrieved September 21, 2020 from: servicios.infoleg.gob.ar/infolegInternet/anexos/140000–144999/140547/norma.htm.