Comparative evaluation of chemical composition for three categories of royal jelly

Liviu Alexandru Mărghitaş, Olimpia Morar, Otilia Bobiş, Victoriţa Bonta, Daniel Severus Dezmirean

Volume 16, Issue 3;
Pages: 399-401;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
The chemical composition of royal jelly was investigated. This type of work was extremely valuable for practical application in food science and therapy. Royal jelly has been accepted and used as nutritive substances complex benefic for health. Our principal objective was the characterization of physico-chemical parameters for Transylvanian royal jelly. 15 Romanian royal jelly samples were collected from different Transylvanian areas directly from the local beekeepers (5 samples), fresh packed (5 samples) and lyophilized (5 samples) from specialized store.
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