Jahan N, Islam MA, Alam F, Gan SH, Khalil MI. PROLONGED HEATING OF HONEY INCREASES ITS ANTIOXIDANT POTENTIAL BUT DECREASES ITS ANTIMICROBIAL ACTIVITY. Afr J Tradit Complement Altern Med [Internet]. 2015 Jun. 27 [cited 2024 May 18];12(4):134-4. Available from: https://athmsi.org/journals/index.php/ajtcam/article/view/3149