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dc.contributor.authorMolan, Peter C.
dc.date.accessioned2009-02-20T03:45:20Z
dc.date.available2009-02-20T03:45:20Z
dc.date.issued2008
dc.identifier.citationMolan, P. (2008). Why using the level of the active component in manuka honey to replace the UMF rating is misleading. New Zealand BeeKeeper, 6-7.en
dc.identifier.urihttps://hdl.handle.net/10289/2035
dc.description.abstractThere have been some news releases claiming that Professor Henle in Germany has found the chemical identity of UMF, and that in future chemical analysis will be used instead of assays of antibacterial activity to indicate the level of UMF in manuka honey. Both of these claims are misleading. Because the level of active substance in manuka honey is an unreliable indication of the level of antibacterial activity and can be very misleading, it is hard to see any commercial advantage for it to be used to indicate antibacterial activity other than if someone wanted to fool the consumer into thinking that the higher numbers are giving them a level of antibacterial activity that is far higher than they are really getting.en
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherSouth City Printen_NZ
dc.relation.urihttp://www.nba.org.nz/node/7en
dc.rightsThis is the published version of an article published in the journal: New Zealand BeeKeeper. Used with permission.en
dc.subjectbiologyen
dc.subjectUMFen
dc.subjectmanuka honeyen
dc.subjectfood chemistryen
dc.subjecthealthen
dc.titleWhy using the level of the active component in manuka honey to replace the UMF rating is misleadingen
dc.typeJournal Articleen
dc.relation.isPartOfNew Zealand BeeKeeperen_NZ
pubs.begin-page6en_NZ
pubs.elements-id32920
pubs.end-page7en_NZ
pubs.volume. Marchen_NZ


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