Bactericidal Activity of Black Pepper, Bay Leaf, Aniseed & Coriander Against Clinical Isolates
Since ancient times spices and herbs have been used as food additives and also as flavoring agents and possess antimicrobial activity against different micro organisms and food pathogens. Different factors influence the antimicrobial activity of spices including type of spices or herbs, their chemi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jinnah University for Women
2013-01-01
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| Series: | RADS Journal of Biological Research & Applied Science |
| Subjects: | |
| Online Access: | http://jbas.juw.edu.pk/index.php/JBAS/article/view/36 |