Antimicrobial effect of some olive phenols in a laboratory medium
Küçük Resim Yok
Tarih
1993
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The minimum inhibitory concentration (MIC) of several phenolic compounds found in olive against four pathogenic bacteria in laboratory medium was determined. The results indicated that caffeic acid was the most effective compound. Copyright © 1993, Wiley Blackwell. All rights reserved
Açıklama
Anahtar Kelimeler
Kaynak
Letters in Applied Microbiology
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
17
Sayı
6
