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]

By: Contributor(s): Producer: 20131119Description: 363-9 p. digitalISSN:
  • 1735-0328
 In: Iranian journal of pharmaceutical research : IJPR vol. 12
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Publication Type: Journal Article

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