Microwave processing of honey negatively affects honey...

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Food Chemistry 2017 / 8

Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1

Bucekova, Marcela, Juricova, Valeria, Monton, Enrique, Martinotti, Simona, Ranzato, Elia, Majtan, Juraj
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.054
Date:
August, 2017
File:
PDF, 704 KB
english, 2017
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