Antimicrobial activity of Curcuma longa L., Capsicum annuum L. and Piper nigrum at different conditions

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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Bibliographic Details
Main Authors:	Hoorieh Sadat Mairmalek-Sani, Nasrin Samadi
Format:	Article
Language:	English
Published:	Institue of Medicinal Plants, ACECR 2020-06-01
Series:	Journal of Medicinal Plants
Subjects:	<i>capsicum annuum</i> <i>piper nigrum</i> antibacterial activity spice
Online Access:	http://jmp.ir/article-1-2395-en.html

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