Open AccessProlonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity
Author(s) -
N Jahan,
Asiful Islam,
Fahmida Alam,
Siew Hua Gan,
M.I. Khalil
Publication year - 2015
Publication title -
african journal of traditional, complementary and alternative medicines
Language(s) - English
Resource type - Journals
eISSN - 0189-6016
pISSN - 2505-0044
DOI - 10.4314/ajtcam.v12i4.20
Subject(s) - antimicrobial , antioxidant , food science , chemistry , traditional medicine , biochemistry , organic chemistry , medicine