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Updated: Jul 3, 2025

Methods for Comparing Nutrients in Beebread Made by Africanized and European Honey Bees and the Effects on Hemolymph Protein Titers
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Published on: March 17, 2015

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花粉转化为蜜蜂面包的过程:生物活性,生物可访问性和微生物动态的变化

Atiye Degirmenci1, Oktay Yildiz2,3, Gulsum Merve Boyraci1

  • 1Department of Food Processing, Maçka Vocational School, Karadeniz Technical University, 61750, Macka, Trabzon, Turkey.

Food & function
|February 13, 2024
PubMed
概括

由于微生物发酵,蜜蜂面包显示出比蜜蜂花粉更高的多生物可访问性. 这项研究揭示了蜜蜂面包生产期间的微生物动态和生物可访问性变化.

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