Evaluation of (E)-10-hydroxydec-2-enoic acid as a freshness parameter for royal jelly

Food Chemistry

Volumn 80, Issue 1, 2003, Pages 85-89

  Antinelli, Jean François ^a   Zeggane, Sarah ^a   Davico, Renée ^a   Rognone, Catherine ^a   Faucon, Jean Paul ^a   Lizzani, Louisette ^b  

^a Healthy Pigs Production and Experimentation Section   (France)

^b UNIVERSITÉ CÔTE D'AZUR   (France)

Author keywords

(E) 10 hydroxy decen 2 oic acid; Apis mellifera; Quality; Royal jelly

Indexed keywords

10 HYDROXYDEC 2 ENOIC ACID; ACID; FATTY ACID; ROYAL JELLY; UNCLASSIFIED DRUG;

ARTICLE; CALCULATION; CORRELATION ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; QUALITATIVE ANALYSIS; ROOM TEMPERATURE; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE;

APIS; APIS MELLIFERA;

EID: 0037210483     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00243-1     Document Type: Article

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