Physicochemical characterisation of French royal jelly: Comparison with commercial royal jellies and royal jellies produced through artificial bee-feeding.
type: Dataset
description: International audience
landing page: 0889-1575
keyword: 10-hda
keyword: amino-acids
keyword: chimanalchemical-sciencesanalytical-chemistry
keyword: food-analysis
keyword: food-composition
keyword: infoeu-reposemanticsarticle
keyword: irms
keyword: journal-articles
keyword: principal-component-analysis
keyword: protein
keyword: royal-jelly
keyword: sugars
keyword: water
issued: 2026-05-14T18:59:43.911248
modified: 2026-05-14T18:59:43.911253
language: en
contact point: Organization
  fn: CCSD

test_moissonnage_selune
type: Agent

Physicochemical characterisation of French royal jelly: Comparison with commercial royal jellies and royal jellies produced through artificial bee-feeding.
type: Distribution
format: HTML
access URL: https://hal.science/hal-00783353
issued: 2026-05-14T18:59:43.914783
modified: 2026-05-14T18:59:43.883866