Process optimization and characterization of ultrasonic-assisted bee bread extract as functional ingredient
DOI:
https://doi.org/10.20372/pjet.v3i2.2824Keywords:
Antioxidant activity; Antimicrobial activity; Bee bread; Optimization; Ultrasonic assisted extraction.Downloads
Published
2025-06-30
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Section
Agricultural Technology, Food and Nutrition Security
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Copyright (c) 2025 Poly Journal of Engineering and Technology (PJET)

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