![](/img/cover-not-exists.png)
Decreasing Effect of Honey on Hydroxy Acids in Royal Jelly Products
MATSUI, MasamiVolume:
29
Year:
1988
Language:
english
Journal:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
DOI:
10.3358/shokueishi.29.297
File:
PDF, 479 KB
english, 1988