Preliminary Studies on some Nepalese Kitchen Spices for their Antibacterial Activities

Authors

  • Dhama Prasad Khanal Manmohan Memorial Institute of Health Sciences, Nakhu, Lalitpur
  • Bechan Raut Manmohan Memorial Institute of Health Sciences, Nakhu, Lalitpur
  • Kiran Sundar Bajracharya Manmohan Memorial Institute of Health Sciences, Nakhu, Lalitpur
  • Raj Kumar Karki Lomus Pharmaceutical Pvt Ltd, Kathmandu

DOI:

https://doi.org/10.3126/jmmihs.v1i2.9903

Keywords:

Kitchen Spices, Extract, Zone of inhibition, Antimicrobial activity

Abstract

DOI: http://dx.doi.org/10.3126/jmmihs.v1i2.9903

Journal of Manmohan Memorial Institute of Health Sciences Vol.1(2) 2013; 12-18

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Published

2014-02-22

How to Cite

Khanal, D. P., Raut, B., Bajracharya, K. S., & Karki, R. K. (2014). Preliminary Studies on some Nepalese Kitchen Spices for their Antibacterial Activities. Journal of Manmohan Memorial Institute of Health Sciences, 1(2), 12–18. https://doi.org/10.3126/jmmihs.v1i2.9903

Issue

Vol. 1 No. 2 (2013)

Section

Articles

License

© Journal of Manmohan Memorial Institute of Health Sciences (JMMIHS)

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