ANTIMICROBIAL ACTIVITY OF SPICES
Author:
Publisher
Wiley
Subject
Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4581.2004.tb00046.x/fullpdf
Reference176 articles.
1. Antimicrobial activities of Allium sativum, Allium cepa, Raphanus sativus, Capsicum frutescens, Eruca sativa, Allium kurrat on bacteria
2. Allium sativum (garlic) inhibits lipid synthesis by Candida albicans
3. Inhibitory effects of selected Turkish spices and oregano components on some foodborne fungi
4. Sensitivity of some common food-poisoning bacteria to thyme, mint and bay leaves
5. Antibacterial action of vegetable extracts on the growth of pathogenic bacteria
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