title: Development of safety and quality of propolis as a food raw material
abstract: It is promising to use propolis as a unique food ingredient with an awareness of the importance of each technological stage and the formation of its quality. Therefore, the purpose of the study was to conduct a systematic review of scientific information on the use of propolis as a food ingredient, with an emphasis on the stages of its formation in terms of quality. The study used the Torraco method to analyse and synthesise scientific information, the Springer scientific metric database, and th
journal: Animal Science and Food Technology