Antimicrobial effect of some olive phenols in a laboratory medium
Articles > Article · 1993
Authors: G. Tunçel, C. Nergiz
Letters in Applied Microbiology, International, 1993, vol 17, pp 300-302
DOI: 10.1111/j.1472-765x.1993.tb01472.x
Summary
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.