Influence of the botanical origin of honey on the content of free amino acids gistidin, phenilalanin and triptofan
Автор: Kaygorodov R.W., Kuleshova T.S., Semenova E.A.
Журнал: Вестник Пермского университета. Серия: Биология @vestnik-psu-bio
Рубрика: Ботаника
Статья в выпуске: 2, 2013 года.
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The content of free amino acids gistidin, phenilalanin and triptofan the basic types of honey in the boreal geographical zones of the Perm edge (honey from lime, clover and goat's rue) is investigated. Influence of a botanical origin of honey on the content gistidin and phenilalanin is established.
Amino acids, honey, melliferous plants, botanical origin
Короткий адрес: https://sciup.org/147204631
IDR: 147204631
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