Quality of Propolis Commercially Available on Podkarpacki Beekeeping Market
By:
Authors
Michał Miłek
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
Ewa Ciszkowicz
Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology, Poland
Grzegorz Zaguła
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
Dorota Grabek-Lejko
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
Anna Pasternakiewicz
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
Katarzyna Lecka-Szlachta
Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszow University of Technology, Poland
Małgorzata Dżugan
Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Poland
Language: English
Page range: 35 - 49
Submitted on: Dec 7, 2023
Accepted on: Apr 16, 2024
Published on: Jun 27, 2024
Published by: Research Institute of Horticulture
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
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© 2024 Michał Miłek, Ewa Ciszkowicz, Grzegorz Zaguła, Dorota Grabek-Lejko, Anna Pasternakiewicz, Katarzyna Lecka-Szlachta, Małgorzata Dżugan, published by Research Institute of Horticulture
This work is licensed under the Creative Commons Attribution 4.0 License.