Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens
The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the overall antibacterial activity. The level of antibac...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Rynnye Lyan Resources
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95896/ https://www.myfoodresearch.com/vol-59474issue-1.html |
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