Antimicrobials from herbs, spices, and plants. In: Fruits, Vegetables, and Herbs
Ibrahim, Tarik Bor, Sulaiman O. Aljaloud, R. Gyawali, Salam . 2016
This chapter was originally published in the book Fruits, Vegetables, and Herbs, published by Elsevier,
and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s
institution, for non-commercial research and educational use including without limitation use in
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your institution’s administrator.
Provided for non-commercial research and educational use only.
Not for reproduction, distribution or commercial use.
This chapter was originally published in the book Fruits, Vegetables, and Herbs, published by Elsevier,
and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s
institution, for non-commercial research and educational use including without limitation use in
instruction at your institution, sending it to specific colleagues who know you, and providing a copy to
your institution’s administrator.
All other uses, reproduction and distribution, including without limitation commercial reprints, selling
or licensing copies or access, or posting on open internet sites, your personal or institution’s website or
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From Tarik Bor, Sulaiman O. Aljaloud, Rabin Gyawali and Salam A. Ibrahim, Antimicrobials from
herbs, spices, and plants. In: Ronald Ross Watson and Victor R. Preedy, editors, Fruits, Vegetables, and
Herbs. Oxford: Academic Press, 2016, pp. 551-578.
ISBN: 978-0-12-802972-5
Copyright © 2016 Elsevier Inc.
Academic Press
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