Daniele, Gaëlle <br/><br/>
Sugar composition of French royal jelly for comparison with commercial and artificial sugar samples.  [electronic resource] 

 -  Food chemistry  Sep 2012 
 - 1025-9 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2012.03.008  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bees--metabolism<br/>Carbohydrates--chemistry<br/>Chromatography, Gas--methods<br/>Fatty Acids--chemistry<br/>Food Contamination--analysis<br/>France<br/>Geography