Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus.

Zarringhalam, Maryam

Inhibitory Effect of Black and Red Pepper and Thyme Extracts and Essential Oils on Enterohemorrhagic Escherichia coli and DNase Activity of Staphylococcus aureus. [electronic resource] - Iranian journal of pharmaceutical research : IJPR 2013 - 363-9 p. digital

Publication Type: Journal Article

1735-0328