Preparation and functional properties of
β
Nagai, Takeshi ;Nagashima, Toshio ;Myoda, Takao ;Inoue, Reiji
π
Article
π
2004
π
John Wiley and Sons
π
English
β 68 KB
## Abstract Three extracts, namely hotβwater fraction (HWF), waterβsoluble fraction (WSF), and ethanolβsoluble fraction (ESF), were prepared from fresh bee bread imported from Lithuania. The protein and total phenolic contents of these samples were very high. Among them, WSF at 100% concentration s