Effects of heating, storage, and ultraviolet exposure on antimicrobial activity of garlic juice

Journal of Medicinal Food

Volumn 10, Issue 1, 2007, Pages 208-212

  Al Waili, Noori S ^a   Saloom, Khelod Y ^b   Akmal, M ^b   Al Waili, Thia N ^b   Al Waili, Ali N ^b   Al Waili, Hamza ^b   Ali, Amjed ^b   Al Sahlani, Karem ^b  

^a Mount Vernon Hospital USA   (United States)

^b NONE

Author keywords

Bacteria; Bacteriocidal; Candida albicans; Garlic; Heating; Juice; Storage; Ultraviolet

Indexed keywords

GARLIC EXTRACT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERICIDAL ACTIVITY; CANDIDA ALBICANS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; DILUTION; DRUG MECHANISM; DRUG SENSITIVITY; ESCHERICHIA COLI; HEATING; NONHUMAN; PRIORITY JOURNAL; STAPHYLOCOCCUS AUREUS; STORAGE; TEMPERATURE DEPENDENCE; ULTRAVIOLET RADIATION;

ANTI-INFECTIVE AGENTS; BACTERIA; DRUG STABILITY; GARLIC; HEAT; PLANT ROOTS; TIME FACTORS; ULTRAVIOLET RAYS;

ALLIUM SATIVUM; CANDIDA ALBICANS; ESCHERICHIA COLI; KLEBSIELLA SP.; SHIGELLA DYSENTERIAE; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS PYOGENES;

EID: 34248214565     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2005.067     Document Type: Article

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