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Freshness determination of royal jelly by analyzing decomposition products of adenosine triphosphate
[会议论文] 作者：Liming Wu,Yue Wei,Bing Du,Lanzhen Chen,Yong Wang,Yi Li,JingZhao,XiaoFeng Xue,
来源：二十一世纪第二届全国蜂业科技与蜂产业发展大会 年份：2016
Royal jelly (R J),widely used in food products,is highly perishable.To ensure its quality,it is necessary to identify an indicator of RJ freshness.In this study,we measured the concentrations of adeno...
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