From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Author:

Aylanc VolkanORCID,Falcão Soraia I.,Ertosun Seymanur,Vilas-Boas MiguelORCID

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference149 articles.

1. Natural polyphenols: An overview;Abbas;International Journal of Food Properties,2017

2. Impact of storage period on different types of bee pollen pigments;Abd Alla;Journal of Plant Protection and Pathology,2020

3. Antioxidant and antimicrobial activities of Egyptian bee pollen;AbdElsalam;Sciences,2018

4. The antibacterial activity of Moroccan bee bread and bee-pollen (fresh and dried) against pathogenic bacteria;Abouda;Research Journal of Microbiology,2011

5. Comparison of physicochemical properties of bee pollen with other bee products;Adaškevičiūtė;Biomolecules,2019

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