Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

Autor: Lucas Machado Gonçalves, Tatiane Layanne Bortoti, Mônica Araujo Suzin, Angelivia Gregório, Vagner de Alencar Arnaut de Toledo, Douglas Galhardo, Lilian Gavazzoni, Maria Josiane Sereia, Leticia Aguiar Zanatta, Priscila Wielewski, Gleyce Stefani Santos Gaspar Monteiro Gomes Sangaleti, Ariane Ambrósio Santos, Erica Cavalheiro Cardoso, Idineia Fernande dos Santos

Publikováno v: Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 18 DEC 2020
Food Science and Technology, Vol 41, Iss suppl 2, Pp 583-590 (2020)

Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84ff318f1be3f01f9e99faa37c128dcb
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600583

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