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

Author:

Marcela Bucekova,Valeria Juricova,Enrique Monton,Simona Martinotti,Elia Ranzato,Juraj Majtan

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

1 February 2018

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