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Antibacterial effects of Tom-Yum spicy using broth dilution method

2012

Kraithep, S.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) E-mail:[email protected] | Tipprapant, P.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Science) | Chonprachavit, C.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) | Palangnok, P.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) | Ngordkokkrod, K.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology) | Kovavisatsut, T.(Nakhonratchasima College, Nakhon Ratchasima (Thailand). Faculty of Medical Technology)

AGROVOC Keywords
antimicrobial properties bacteria bactericides escherichia coli extracts foods ingredients pathogenic bacteria pathogens plant extracts staphylococcus aureus
Bibliographic information
ISSN 0125-2364
Pagination
pp. 250-254
Other Subjects
Broth macrodilution method; Minimum inhibitory concentration; Antibacterial effect; Minimal bacterial concentration; Tom-yum spicy
Language
English
Type
Summary; Non-Conventional
2016-08-15
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This bibliographic record has been provided by Kasetsart University

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Links
http://www.champa.kku.ac.th/sci_journal/
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