Changes in the quality of royal jelly stored at 50°C for 2 h 30 min, 5 h, and 7 h 30 min and at 37°C for 7 and 15 days were investigated. Browning, pH, and the activities of diastase [α-glucosidase], invertase [β-fructofuranosidase] and glucose oxidase were analysed as quality indexes. During...
Foreign Title :La qualità della gelatina reale nella conservazione.
Author(s) : Baggio, A.; Dainese, N.
Journal article : Industrie Alimentari 1998 Vol.37 No.375 pp.1290-1294 ref.10