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Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger
BACKGROUND: Using garlic is widespread in Iran and other countries as a medicine and a natural spice. Garlic is a potential inhibitor for food pathogens. Foods contaminated with pathogens pose a potential danger to the consumer’s health. The use of garlic can increase the shelf life and decrease the...
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| Udgivet i: | Jundishapur J Microbiol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Kowsar
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4332239/ https://ncbi.nlm.nih.gov/pubmed/25774277 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5812/jjm.13134 |
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