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Updated: May 20, 2026

Extraction and Analysis of Taiwanese Green Propolis
06:50

Extraction and Analysis of Taiwanese Green Propolis

Published on: January 7, 2019

Brown, green and red propolis extracts: characterisation and potential as preservatives of ripened cheeses

Sandra M Osés1, Lucia Cuervo1, Cecilia Hernández1

  • 1Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Plaza Misael Bañuelos s/n 09001, Burgos, Spain.

Food Chemistry
|May 18, 2026
PubMed

Keywords:
Antimicrobial activityAntioxidant activityCheesePenicillium communePhenols profilePropolisWater propolis extracts

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