In HONEY NEWS

This study explores the variability of non-peroxide antibacterial component levels in manuka honey produced in New Zealand. The field analysis results, confirmed that there is a considerable variability in the honeys, and numerous reasonings were proposed and examined.

 

http://www.umf.org.nz/wp-content/myimages/2017/02/Dr-Stephens-The-factors-responsible-for-UMF-in-Manuka-honey.pdf

 

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