Sancho Bañon | BCNP 2019 | Galoá Proceedings

Food Technology and Science and Nutrition / University of Murcia

Sancho Bañon

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Physicochemical parameters and antioxidant activity of gummy jellies prepared with Brazilian Green Propolis
Andre santo ¹
Vinicius dos Santos Negrão ²
Cristina Del Carmen Cedeño Pinos ³
Sancho Bañon ³
Simone dos S. Grecco ⁴
Maria Cristina Marcucci ¹
¹ ANHANGUERA EDUCACIONAL
² Apis Brasil - Green Eucalypt Propolis Ltda / Apis Brasil
³ Food Technology and Science and Nutrition / University of Murcia
⁴ Biotechnology and Innovation in Health / Universidade Anhanguera de São Paulo
vol. 1, 2019 -
117698

3. Manufacturing and Quality Control of Herbal Drugs and Essential Oils

Poster

Co-authors (5)