African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Chemical composition, antioxidant effects and antimicrobial activities of some spices’ essential oils on food pathogenic bacteria

Florentine M. C. Ndoye Foe
  • Florentine M. C. Ndoye Foe
  • Laboratory of Phytobiochemistry and Medicinal Plants, Department of Biochimistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon
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Maximilienne A. Nyegue
  • Maximilienne A. Nyegue
  • Laboratory of Phytobiochemistry and Medicinal Plants, Department of Biochimistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon
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Sylvain L. S. Kamdem
  • Sylvain L. S. Kamdem
  • Laboratory of Microbiology, Department of Biochemistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon
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Riwom H. S. Essama
  • Riwom H. S. Essama
  • Laboratory of Microbiology, Department of Biochemistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon
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François-Xavier Etoa
  • François-Xavier Etoa
  • Laboratory of Microbiology, Department of Biochemistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon
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  •  Received: 28 December 2015
  •  Accepted: 29 March 2016
  •  Published: 20 April 2016

Authors

Florentine M. C. Ndoye Foe
Laboratory of Phytobiochemistry and Medicinal Plants, Department of Biochimistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon

Maximilienne A. Nyegue
Laboratory of Phytobiochemistry and Medicinal Plants, Department of Biochimistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon

Sylvain L. S. Kamdem
Laboratory of Microbiology, Department of Biochemistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon

Riwom H. S. Essama
Laboratory of Microbiology, Department of Biochemistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon

François-Xavier Etoa
Laboratory of Microbiology, Department of Biochemistry, University of Yaoundé I, BP 812 Yaoundé, Cameroon

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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