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منوی اصلی

Quality and standardisation of Royal Jelly

کیفیت و استاندارد ژل رویال

  • نویسنده: Anna Gloria Sabatini, Gian Luigi Marcazzan
  • تعداد صفحات: 6 صفحه
  • سال : 1387 / 2009
  • منتشرکننده: IBRA
  • کلمات کلیدی انگلیسی : Quality, standardisation, Royal Jelly
  • کلمات کلیدی فارسی: ژل رویال، استاندارد ژل رویال، کیفیت ژل رویال
چکیده

Given the exceptional biological properties attributed to it, royal jelly (RJ) has considerable commercial appeal and is today utilised in many sectors, ranging from the pharmaceutical and food industries to the cosmetic and manufacturing sectors. This has resulted, among other things, in large-scale importation in countries where production is insufficient to meet domestic demand. Research capabilities thus need to be reinforced to permit both a reliable qualitative and quantitative evaluation of the different components and the implementation of analytical tests on commercially available products – RJ on its own or as an additive to new or traditional products – also for the purpose of identifying possible adulteration.

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