Identification and quantitative levels of antibacterial components of some New Zealand honeys

High performance liquid chromatograms of the phenolic fraction of 19 samples of New Zealand manuka honey, some with high levels of non-peroxide antibacterial activity and some with no such activity, were identical, which indicated that phenolic components of this honey are not responsible for the pr...

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Veröffentlicht in:	Food chemistry 2000-09, Vol.70 (4), p.427-435
Hauptverfasser:	Weston, Roderick J., Brocklebank, Lise K., Lu, Yinrong
Format:	Artikel
Sprache:	eng
Schlagworte:	Apidae b-Triketone leptospermone Biological and medical sciences Clover Confectionery products and chocolate industries, honey Food industries Fundamental and applied biological sciences. Psychology Heather Honeydew honey Manuka New Zealand Non-peroxide antibacterial activity
Online-Zugang:	Volltext
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