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Antimicrobial potential of unstressed and heat stressed Allium sativum
Garlic (Allium sativum) is generally known to be of medicinal value, possessing potentials that include antimicrobial activity, but are often consumed in foods after subjection to cooking heat. The antimicrobial potential of heat stressed garlic may become decreased or lost when cooked, making its m...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10407899/ https://www.ncbi.nlm.nih.gov/pubmed/37560481 http://dx.doi.org/10.1016/j.sjbs.2023.103749 |