Sugar composition of French royal jelly for comparison with commercial and artificial sugar samples

✍ Scribed by Gaëlle Daniele; Hervé Casabianca

• Book ID: 113626880
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 232 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.03.008