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63651

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SPICES

Article

Last updated: 25 Dec 2024

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Abstract

This article presents a brief summary about the possible antimicrobial and antioxidant properties of some well known and widely used species. The author emphasizes on the previously reported studies which were carried out to reveal the antimicrobial and antioxidant properties of species commonly used throughout the world. In addition, the usefulness of these species as preservatives, antioxidants and aroma as well as flavoring agents is discussed

DOI

10.21608/bfsa.2007.63651

Authors

First Name

Naser

Last Name

Al-Wabel

MiddleName

A.

Affiliation

Department of Veterinary Medicine, Faculty of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia

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Orcid

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Volume

30

Article Issue

1

Related Issue

9598

Issue Date

2007-06-01

Receive Date

2006-10-19

Publish Date

2007-06-30

Page Start

81

Page End

87

Print ISSN

1110-0052

Online ISSN

3009-7703

Article File

BFSA_Volume 30_Issue 1_Pages 81-87.pdf

PDF . 100.7kB

Link

https://bpsa.journals.ekb.eg/article_63651.html

Detail API

https://bpsa.journals.ekb.eg/service?article_code=63651

Order

6

Type

Original Article

Type Code

1,096

Publication Type

Journal

Publication Title

Bulletin of Pharmaceutical Sciences Assiut University

Publication Link

https://bpsa.journals.ekb.eg/

MainTitle

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SPICES

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Article

Created At

22 Jan 2023