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Journal of Apicultural Science
Volume 63 (2019): Numero 1 (June 2019)
Accesso libero
Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations
Mehmet M. Özcan
Mehmet M. Özcan
,
Fahad Aljuhaimi
Fahad Aljuhaimi
,
Elfadıl E. Babiker
Elfadıl E. Babiker
,
Nurhan Uslu
Nurhan Uslu
,
Durmuş Ali Ceylan
Durmuş Ali Ceylan
,
Kashif Ghafoor
Kashif Ghafoor
,
Mustafa Mete Özcan
Mustafa Mete Özcan
,
Nesim Dursun
Nesim Dursun
,
Isam Mohamed Ahmed
Isam Mohamed Ahmed
,
Fadimu Gbemisola Jamiu
Fadimu Gbemisola Jamiu
e
Omer N. Alsawmahi
Omer N. Alsawmahi
| 26 giu 2019
Journal of Apicultural Science
Volume 63 (2019): Numero 1 (June 2019)
INFORMAZIONI SU QUESTO ARTICOLO
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CONDIVIDI
Pubblicato online:
26 giu 2019
Pagine:
69 - 79
Ricevuto:
27 mar 2018
Accettato:
15 gen 2019
DOI:
https://doi.org/10.2478/jas-2019-0004
Parole chiave
bee pollen
,
bioactive properties
,
carotenoid
,
fatty acids
,
minerals
,
oil
,
phenolic compounds
© 2019 Mehmet M. Özcan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Mehmet M. Özcan
Department of Food Engineering, Faculty of Agriculture, Selcuk University
Konya, Turkey
Fahad Aljuhaimi
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
Riyadh, Saudi Arabia
Elfadıl E. Babiker
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
Riyadh, Saudi Arabia
Nurhan Uslu
Department of Food Engineering, Faculty of Agriculture, Selcuk University
Konya, Turkey
Durmuş Ali Ceylan
Çumra High Vocational School Selçuk University
Konya, Turkey
Kashif Ghafoor
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
Riyadh, Saudi Arabia
Mustafa Mete Özcan
Aydoğanlar Karapınar High Vocational College Selçuk Universty
Konya, Turkey
Nesim Dursun
Department of Plant Nutrition and Soil Science, Faculty of Agriculture, Selcuk University
Konya, Turkey
Isam Mohamed Ahmed
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
Riyadh, Saudi Arabia
Fadimu Gbemisola Jamiu
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
Riyadh, Saudi Arabia
Omer N. Alsawmahi
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
Riyadh, Saudi Arabia