| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538614 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The antimicrobial activity of manuka honey increased by application of high hydrostatic pressure. ⺠The percentage inhibition correlated linearly with methyglyoxal concentration. ⺠The honey quality was not affected by high pressure treatment. ⺠The use of high temperatures at ambient pressure affected the antimicrobial activity and quality.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nasser A. Al-Habsi, Keshavan Niranjan,