Physicochemical characteristics of nanoliposome garlic (Allium sativum L.) Essential Oil and its antibacterial effect on Escherichia coli O157:H7

Journal of Food Quality and Hazards Control

Volumn 4, Issue 1, 2017, Pages 24-28

  Zabihi, A ^a   Akhondzadeh Basti, A ^a   Amoabediny, G ^a   Khanjari, A ^a   Tavakkoly Bazzaz, J ^b   Mohammadkhan, F ^a   Hajjar Bargh, A ^c   Vanaki, E ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Anti Bacterial agents; Garlic; Nanotechnology

Indexed keywords

EID: 85043788164     PISSN: 2345685X     EISSN: 23456825     Source Type: Journal    
DOI: None     Document Type: Article

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