Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
Bee bread is bee-collected pollen, added with honey and bee salivary enzymes. It undergoes lactic acid fermentation by indigenous microbes as it is stored inside the closed pots in the beehive. In comparison to honey, bee bread is still an underutilized bee product with limited nutrient information....
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2020
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| Online Zugang: | http://psasir.upm.edu.my/id/eprint/90452/1/FSTM%202020%2016%20IR.pdf |