Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Renée Davico"'
Autor:
Jean-Paul Faucon, Renée Davico, Jean-François Antinelli, Sarah Zeggane, Louisette Lizzani, Catherine Rognone
Publikováno v:
Food Chemistry. 80:85-89
(E)-10-hydroxydec-2-enoic acid (10-HDA) is the main fatty acid present in royal jelly (RJ). Among the criteria for royal jelly quality analysis, 10-HDA content has been proposed as a freshness parameter. In this study, 10-HDA content variations under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c51672aca7a164c2d3964fa26e403be7
https://doi.org/10.1016/s0308-8146(02)00243-1
https://doi.org/10.1016/s0308-8146(02)00243-1
Autor:
Jean-François Antinelli, Jean-Paul Faucon, Catherine Rognone, Louisette Lizzani-Cuvelier, Renée Davico
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:2227-2230
Gravimetric lipid determination is a major parameter for the characterization and the authentication of royal jelly quality. A solid/liquid extraction was compared to the reference method, which is based on liquid/liquid extraction. The amount of roy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b44edff3ff95e5ba6251d863563a41dc
https://doi.org/10.1021/jf0112466
https://doi.org/10.1021/jf0112466