Antimicrobial activity of Curcuma longa L., Capsicum annuum L. and Piper nigrum at different conditions
Background: In addition to creating the desired flavor, spices play an important role in increasing the shelf life of food by inhibiting the growth of a variety of microorganisms. Objective: The purpose of this study was to investigate the antibacterial effect of boiled and non-boiled water extract...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
Institue of Medicinal Plants, ACECR,
2020-06-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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