Antibacterial and antifungal activities of spices

International Journal of Molecular Sciences

Volumn 18, Issue 6, 2017, Pages

  Liu, Qing ^a   Meng, Xiao ^a   Li, Ya ^a   Zhao, Cai Ning ^a   Tang, Guo Yi ^a   Li, Hua Bin ^a  

^a SUN YAT SEN UNIVERSITY   (China)

Author keywords

Antibacterial activity; Antifungal effect; Antimicrobial property; Clove; Essential oil; Oregano; Spice; Thyme

Indexed keywords

ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; BASIL; CINNAMON; CLOVE; CUMIN; DISK DIFFUSION; FOOD PACKAGING; FOOD SAFETY; GINGER; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; OREGANO; REVIEW; ROSEMARY; SPICE; STAPHYLOCOCCUS; THYME; ANIMAL; BACTERIAL INFECTION; BACTERIUM; CHEMISTRY; CINNAMOMUM ZEYLANICUM; CUMINUM; DRUG EFFECTS; FUNGUS; HUMAN; MYCOSIS; ORIGANUM; PLANT; SYZYGIUM; THYMUS (PLANT);

ANTIFUNGAL AGENT; ANTIINFECTIVE AGENT; FOOD ADDITIVE; PLANT EXTRACT;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIFUNGAL AGENTS; BACTERIA; BACTERIAL INFECTIONS; CINNAMOMUM ZEYLANICUM; CUMINUM; FOOD ADDITIVES; FUNGI; HUMANS; MYCOSES; OCIMUM BASILICUM; ORIGANUM; PLANT EXTRACTS; PLANTS; SYZYGIUM; THYMUS PLANT;

EID: 85021382581     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms18061283     Document Type: Review

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