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

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The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system

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A potent antibacterial protein in royal jelly. Purification and determination of the primary structure of royalisin.

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Harmonised methods of the European Honey Commission

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Agriculture, Food Science, Regulatory Compliance +1

Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

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