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Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food Cover

Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food

Journal of Apicultural Science
Volume 63 (2019): Issue 2 (December 2019)
By: Carlos M. Zuluaga-Dominguez and  Marta Quicazan  
Open Access
|Dec 2019

Authors

Carlos M. Zuluaga-Dominguez

cmzuluagad@unal.edu.co

Universidad Nacional de Colombia

Marta Quicazan

Universidad Nacional de Colombia
DOI: https://doi.org/10.2478/jas-2019-0016 | Journal eISSN: 2299-4831 | Journal ISSN: 1643-4439
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Language: English
Page range: 209 - 222
Submitted on: Jul 10, 2018
Accepted on: Jan 3, 2019
Published on: Dec 26, 2019
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
antioxidants,
beekeeping,
bioprocess,
exine,
functional food,
novel foods
Related subjects:
Life sciences,
Zoology,
Life sciences, other

© 2019 Carlos M. Zuluaga-Dominguez, Marta Quicazan, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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