Isolation, purification and characterization of glucosidases from three honey bee species (<i>apis mellifera, A. cerana and A. dorsata</i>)
Honey is a natural food product recognized for its taste, nutritive and biological value. The presence of oligosaccharides in honey has been determined and they have been used as a fingerprint for authenticity. Some of these oligosaccharides have been shown to be synthesized via enzymes secreted by...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2001
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| Online Access: | http://library.usask.ca/theses/available/etd-10212004-002620 |