ANTIBACTERIAL POTENTIAL OF HONEY FROM DIFFERENT ORIGINS: A COMPARSION WITH MANUKA HONEY
The antibacterial activity of honey is well documented, this activity is mainly due to its low pH, osmolarity and hydrogen peroxide accumulation. Recently, more attention has been given to the importance of a unique extra antimicrobial activity, termed as a non-peroxide activity. The aim of this wor...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2012-04-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2012/04/suliman_jmbfs_0085.pdf |