Basil Leaves as a Natural Pathogenic Bacterial Inhibitor in Beef
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-11-5-8
Abstract: Meat is a protein-rich diet vulnerable to physical, chemical, and microbiological alterations. Basil ( Ocimum basilicum L.) is an herb often consumed with active chemicals such as flavonoids and eugenol. This research aimed to see… read more here.
Keywords: basil; growth; basil leaves; inhibitor ... See more keywords