Antimicrobial activity of scent leaf (Ocimum gratissimum), turmeric (Curcuma longa) and negro-pepper (Xylopia aethiopica) on selected tomato (Lycopersicon esculentum) spoilage microorganisms
Authors
Ojaja University (Formally Crown-Hill University), Eiyenkorin, P.M.B. 1695, Ilorin, Kwara State
S. O. Bolarinwa
Ojaja University (Formally Crown-Hill University), Eiyenkorin, P.M.B. 1695, Ilorin, Kwara State
B. O. Olofintoye
Ojaja University (Formally Crown-Hill University), Eiyenkorin, P.M.B. 1695, Ilorin, Kwara State
M. N. Etukakpan
Ojaja University (Formally Crown-Hill University), Eiyenkorin, P.M.B. 1695, Ilorin, Kwara State
E. O. Afolabi
Ojaja University (Formally Crown-Hill University), Eiyenkorin, P.M.B. 1695, Ilorin, Kwara State
DOI: https://doi.org/10.4038/cjs.v54i1.8182 | Journal eISSN: 2513-230X
Language: English
Page range: 255 - 260
Published on: Feb 5, 2025
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 V. E. Edem, A. I. Elijah, S. O. Bolarinwa, B. O. Olofintoye, M. N. Etukakpan, E. O. Afolabi, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.