After the disinfection by ethylene oxide and storage by ethylene oxide in definite conditions of 16 spices (parsley, chervil, tarragone, chive, thyme, rosemary, coriander, nutmeg, mace, cinnamon, allspices, clove, pepper), the authors observed the fast loss of residual ethylene oxide and
Oregano and thyme, ground and sterilized with ethylene oxide, were added to culture broths YES (yeast extract sucrose) so that the final concentrations of the herbs were 0, 0.25, 0.5, 1, 2, and 4%. The broths were inoculated with a spore suspension of Aspergillus parasiticus and Aspergillus flavus
اكتب أحد الأعراض أو المرض واقرأ عن الأعشاب التي قد تساعد ، واكتب عشبًا واطلع على الأمراض والأعراض التي تستخدم ضدها. * تستند جميع المعلومات إلى البحوث العلمية المنشورة