The chemical characteristics and antibacterial activity of green tea (camellia sinensis), stinging nettle (urtica diocia) leaves and the blend

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dc.contributor.authorPhuyal, Namita
dc.date.accessioned2023-06-25T09:54:20Z
dc.date.available2023-06-25T09:54:20Z
dc.date.issued2021
dc.description.abstractAvailable with full texten_US
dc.identifier.urihttps://hdl.handle.net/20.500.14540/18186
dc.language.isoen_USen_US
dc.publisherDepartment of Microbiologyen_US
dc.subjectGreen tea (camellia sinensis)en_US
dc.subjectStinging nettle (urtica diocia)en_US
dc.subjectPhytochemicalsen_US
dc.subjectAntibacterialen_US
dc.titleThe chemical characteristics and antibacterial activity of green tea (camellia sinensis), stinging nettle (urtica diocia) leaves and the blenden_US
dc.typeThesisen_US
local.academic.levelMastersen_US
local.institute.titleCentral Department of Microbiologyen_US
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