| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852004 | Food and Chemical Toxicology | 2012 | 8 Pages |
Abstract
⺠Complete characterization of four different Portuguese propolis. ⺠Some parameters were tested for the first time in Europe. ⺠All the extracts had antimicrobial activity, in a dose dependent way. ⺠Reference strains were more sensitive than the isolated from biological fluids. ⺠This study will allow connecting a particular chemical propolis type to a specific type of biological activity.
Keywords
Related Topics
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Food Science
Authors
LuÃs G. Dias, Ana Paula Pereira, Leticia M. Estevinho,