Antimicrobial effect of some olive phenols in a laboratory medium
Makaleler > Tam Makale · 1993
Yazarlar: G. Tunçel, C. Nergiz
Letters in Applied Microbiology, Uluslararası, 1993, cilt 17, ss 300-302
DOI: 10.1111/j.1472-765x.1993.tb01472.x
Özet
The minimum inhibitory concentration (MIC) of several phenolic compounds found in olive against four pathogenic bacteria in laboratory medium was determined. The results indicated that caffeic acid was the most effective compound.