JAHAN, N.; ISLAM, M. A.; ALAM, F.; GAN, S. H.; KHALIL, M. I. PROLONGED HEATING OF HONEY INCREASES ITS ANTIOXIDANT POTENTIAL BUT DECREASES ITS ANTIMICROBIAL ACTIVITY. African Journal of Traditional, Complementary and Alternative Medicines, [S. l.], v. 12, n. 4, p. 134–144, 2015. DOI: 10.21010/ajtcam.v12i4.20. Disponível em: https://journals.athmsi.org/index.php/ajtcam/article/view/3149. Acesso em: 1 may. 2024.