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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2012
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| Materias: | |
| 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 |