Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils
A series of five different oils from Turkish black cumin ( Nigella sativa ) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5 %, 1.0 % and 2.0 % concentrations using the agar diffusion method against twenty four pathogenic...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/90 |