The effect of standard heat and filtration processing procedures on antimicrobial activity and hydrogen peroxide levels in honey

There is increasing interest in the antimicrobial properties of honey. In most honey types, antimicrobial activity is due to the generation of hydrogen peroxide (H(2)O(2)), but this can vary greatly among samples. Honey is a complex product and other components may modulate activity, which can be fu...

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Detalles Bibliográficos
Autores principales: Chen, Cuilan, Campbell, Leona T., Blair, Shona E., Carter, Dee A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2012
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3406342/
https://www.ncbi.nlm.nih.gov/pubmed/22866051
http://dx.doi.org/10.3389/fmicb.2012.00265

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3406342/
https://www.ncbi.nlm.nih.gov/pubmed/22866051
http://dx.doi.org/10.3389/fmicb.2012.00265

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