Bioceutical Properties of Culinary Herbs, Spices and Their Possible Outcomes with Standard Antibioti

• 作 者: Aneela Mehboob Ambreen Rafique
• 机 构: DepartmentofMicrobiology
• 出 处: 食品与营养科学(英文)
• 发表日期: 2021年3期
• 关键词: ANTAGONISM Synergism ANTIBIOTICS Lipid Fractions Antimicrobial Activity A

Culinary condiments have been used for centuries to treat several types of ailments. Four ethanolic lipid fractions including </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:V