Published in
Elsevier, Food Chemistry, (240), p. 1131-1136, 2018
DOI: 10.1016/j.foodchem.2017.08.054
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Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1
Journal article published in 2018 by
Marcela Bucekova,
Valeria Juricova,
Enrique Monton 
,
Simona Martinotti,
Elia Ranzato,
Juraj Majtan
,
Simona Martinotti,
Elia Ranzato,
Juraj Majtan
This paper was not found in any repository, but could be made available legally by the author.
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