Antimicrobial activity of scent leaf (Ocimum gratissimum), turmeric (Curcuma longa) and negro-pepper (Xylopia aethiopica) on selected tomato (Lycopersicon esculentum) spoilage microorganisms

doi:10.4038/cjs.v54i1.8182

Antimicrobial activity of scent leaf (Ocimum gratissimum), turmeric (Curcuma longa) and negro-pepper (Xylopia aethiopica) on selected tomato (Lycopersicon esculentum) spoilage microorganisms

Ceylon Journal of Science · 2025

https://doi.org/10.4038/cjs.v54i1.8182

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