Comparing the bioavailability properties of bee pollen and bee bread using an in vitro digestive system

The consumption of natural products has increased significantly due to the idea that whether improving nutrition, improves health, general well-being and reduces the risk of developing certain diseases. Bee products, in special bee pollen and bee bread, have demonstrated several nutritional and bioa...

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Detalhes bibliográficos
Autor principal: Aylanc, Volkan (author)
Formato: masterThesis
Idioma:eng
Publicado em: 2022
Assuntos:
Physicochemical characterization
Bioactive compounds
Polyphenols
Bioaccessibility
Gastrointestinal tract
In vitro method
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
Texto completo:http://hdl.handle.net/10198/23060
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/23060

Texto Completo

http://hdl.handle.net/10198/23060

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