autores Bakour, Meryem Fernandes, Ângela Sofia Feitor Barros, Lillian Bouçada de D. Sokovic, Marina Ferreira, Isabel Cristina Fernandes Rodrigues Badiaa Lyoussi Iyoussi, Badiaa
palavras-chave Antioxidant and antimicrobial activities Bee bread Chemical composition Nutritional value Phenolic compounds
Digital Object Identifier (DOI) https://doi.org/10.1016/j.lwt.2019.02.008 https://doi.org/10.1016/j.lwt.2019.02.008