CHAND, B. ANTIBACTERIAL EFFECT OF GARLIC (ALLIUM SATIVUM) AND GINGER (ZINGIBER OFFICINALE) AGAINST STAPHYLOCOCCUS AUREUS, SALMONELLA TYPHI, ESCHERICHIA COLI AND BACILLUS CEREUS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. 4, p. 2481–2491, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7505. Acesso em: 23 jul. 2024.