BACTERICIDAL ACTIVITY OF ETHANOLIC LEAF EXTRACT AND LEAF ESSENTIAL OIL OF <i>Rosmarinus officinalis</i> L. ON SOME FOODBORNE BACTERIA
This work evaluated the bactericidal activity and determinated the Minimum Inhibitory Concentration(MIC) of ethanolic extract and essential oil from Rosmarinus officinalis L. leaves on microorganisms ofinterest in food industry: Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Shigel...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2010
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/97642d5945c4483095aa8706272c6220 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|