Evaluation of chemical composition and in-vitro antibacterial activity of oregano (Mentha pulegium) growing wild in maku and its inhibitory effect on Staphylococcus aureus in sausage

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Journal: Veterinary Research & Biological Products Year:2017 | Volume:30 | Issue:4 Page(s): 69-77

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Title

Evaluation of chemical composition and in-vitro antibacterial activity of oregano (Mentha pulegium) growing wild in maku and its inhibitory effect on Staphylococcus aureus in sausage

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Antibacterial effects of Thymus vulgaris, Mentha pulegium, Crocus sativus and Salvia officinalis on pathogenic bacteria: A brief review study based on grampositive and gram-negative bacteria

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APA: Copy

. (2017). Evaluation of chemical composition and in-vitro antibacterial activity of oregano (Mentha pulegium) growing wild in maku and its inhibitory effect on Staphylococcus aureus in sausage. VETERINARY RESEARCHES BIOLOGICAL PRODUCTS (PAJOUHESH-VA-SAZANDEGI), 30(4), 69-77. SID. https://sid.ir/paper/769267/en

Vancouver: Copy

. Evaluation of chemical composition and in-vitro antibacterial activity of oregano (Mentha pulegium) growing wild in maku and its inhibitory effect on Staphylococcus aureus in sausage. VETERINARY RESEARCHES BIOLOGICAL PRODUCTS (PAJOUHESH-VA-SAZANDEGI)[Internet]. 2017;30(4):69-77. Available from: https://sid.ir/paper/769267/en

IEEE: Copy

, “Evaluation of chemical composition and in-vitro antibacterial activity of oregano (Mentha pulegium) growing wild in maku and its inhibitory effect on Staphylococcus aureus in sausage,” VETERINARY RESEARCHES BIOLOGICAL PRODUCTS (PAJOUHESH-VA-SAZANDEGI), vol. 30, no. 4, pp. 69–77, 2017, [Online]. Available: https://sid.ir/paper/769267/en

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