ORIGINAL RESEARCH ARTICLE: Antioxidant capacity and antibacterial activity of some phyto-spices against some bacterial isolates of foods origin

Spices that are mostly of plant origin are used in the preparation of almost all processed food to enhance palatability, tastiness, sweetness, and its overall acceptability, without taking into consideration of its medicinal values. The study was conducted to determine the antioxidant capacity and a...

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Veröffentlicht in:	Proceedings of the Nigerian Academy of Science 2022-07, Vol.15 (1)
Hauptverfasser:	Ado, Aliyu, Ahmed, Ismaila, Umar, Sadisu, Lambu, Zakari, Haruna, Musa, Adamu, Sabo, Shehu, Adamu, Mohammed, Yasir, Ahmed, Usman, Babaji, Haruna
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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