不同产地蜂花粉的理化成分及功能特性

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-02-10 DOI:10.1590/1981-6723.00622

Brena Karisa Campos de Melo, Jackeline Alves da Silva, Rhaabe D.S. Gomes, Patrícia Peixoto Custódio, Gunthineia Alves de Lira, Adriana Margarida Zanbotto Ramalho, M. C. Gonçalves, Sthelio Braga da Fonseca, A. H. Rangel, M. F. Bezerra

引用次数: 2

摘要

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Physicochemical composition and functional properties of bee pollen produced in different locations

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.