Author:
Aylanc Volkan,Falcão Soraia I.,Vilas-Boas Miguel
Funder
Fundação para a Ciência e a Tecnologia
Ministério da Ciência, Tecnologia e Ensino Superior
European Regional Development Fund
Southern University of Science and Technology
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Antioxidant-based medicinal properties of stingless bee products: recent progress and future directions;Al-Hatamleh;Biomolecules,2020
2. Official Methods of Analysis of AOAC INTERNATIONAL;AOAC,2016
3. From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread;Aylanc;Trends in Food Science & Technology,2021
4. Assessment of bioactive compounds under simulated gastrointestinal digestion of bee pollen and bee bread: Bioaccessibility and antioxidant activity;Aylanc;Antioxidants,2021
5. Bakour, M., Fernandes, Â., Barros, L., Sokovic, M., Ferreira, I. C. F. R., & Badiaa lyoussi. (2019). Bee bread as a functional product: Chemical composition and bioactive properties. LWT - Food Science and Technology, 109, 276–282. doi: 10.1016/j.lwt.2019.02.008.
Cited by
26 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献