A preliminary metabarcoding analysis of Portuguese raw honeys
Author:
Publisher
Springer Science and Business Media LLC
Subject
Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00203-023-03725-3.pdf
Reference89 articles.
1. Albaridi NA (2019) Antibacterial potency of honey. Int J Microbiol 2019:2464507. https://doi.org/10.1155/2019/2464507
2. Alvarez-Suarez JM, Tulipani S, Díaz D et al (2010) Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food Chem Toxicol 48:2490–2499. https://doi.org/10.1016/j.fct.2010.06.021
3. Balzan S, Carraro L, Merlanti R et al (2020) Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy. Int J Food Microbiol 334:108806. https://doi.org/10.1016/j.ijfoodmicro.2020.108806
4. Bang LM, Buntting C, Molan P (2003) The effect of dilution on the rate of hydrogen peroxide production in honey and its implications for wound healing. J Altern Complement Med 9:267–273. https://doi.org/10.1089/10755530360623383
5. Basson NJ, Grobler SR (2008) Antimicrobial activity of two South African honeys produced from indigenous Leucospermum cordifolium and Erica species on selected micro-organisms. BMC Complement Altern Med 8:41. https://doi.org/10.1186/1472-6882-8-41
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