z-logo
open-access-imgOpen Access
Antibacterial activity of garlic extract on cariogenic bacteria: An in vitro study
Author(s) -
Minal M Kshirsagar,
Arun Suresh Dodamani,
Gundabaktha Nagappa Karibasappa,
Prashanth Vishwakarma,
Jagdishchandra Bheemasain Vathar,
Kapil Ramesh Sonawane,
Harish Jadhav,
Vrushali R Khobragade
Publication year - 2018
Publication title -
ayu
Language(s) - English
Resource type - Journals
eISSN - 0976-9382
pISSN - 0974-8520
DOI - 10.4103/ayu.ayu_193_16
Subject(s) - bacteria , antibacterial activity , in vitro , microbiology and biotechnology , traditional medicine , chemistry , biology , food science , medicine , biochemistry , genetics
Garlic ( Allium Sativum ) is ubiquitous, small and commonly used spice for processing food. There are many types of garlic and differ in shape, size, color, taste, number of cloves per bulb and storability.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here