研究了在怀卡托大学研究小组已经表明,蜂蜜
大多数蜂蜜具有抗菌活性.
这是由于一种酶,
葡萄糖氧化酶,
产生的氢过氧化物,
一个很常见的防腐剂,具有抗菌性能
总活性涉及主要的水平
自然产生的过氧化物酶活性
不要忘记采纳哦^^
求英语大神帮忙翻译下面这段文字Research carried out at the Honey Research Un
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