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实验室发酵蜜蜂花粉的化学成分和生物活性与天然蜜蜂面包相比

Michał Miłek1, Mateusz Mołoń2, Monika Kula-Maximenko3

  • 1Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland.

Biomolecules
|July 29, 2023
PubMed
概括

研究人员通过发酵蜜蜂花粉开发了一种蜜蜂面包的替代品. 较高的温度 (25°C) 提高了质量,产生了与天然蜜蜂面包相比较的抗氧化活性产品.

关键词:
拉曼光谱法 拉曼光谱法蜜蜂的面包就是蜜蜂的面包.蜜蜂花粉是什么意思?蜜蜂花粉是什么意思?化学成分 化学成分发酵 发酵 发酵 发酵氧化应激是一种氧化应激.酵母模型的酵母模型

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