Antibacterial Activity of Tea:Inhibition of Methicillin resistant Staphylococous aureus (MRSA)

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dc.contributor.authorDharshani, R.W.T.
dc.contributor.authorFernando, H.N.
dc.contributor.authorPanagoda, G.J.
dc.contributor.authorAmarakoon, A.M.T.
dc.contributor.authorTea Research Institute of Sri Lanka
dc.date.accessioned2016-03-03T04:53:23Z
dc.date.available2016-03-03T04:53:23Z
dc.date.issued2003
dc.identifier.citationTRI Update, 8(1):p.4-5
dc.identifier.urihttps://dl-tri.nsf.gov.lk/handle/1/1711
dc.publisherTea Research Institute:Talawakelle
dc.subjectFood microbiology
dc.subjectAntibacterial activity
dc.subjectMethicillin Resistant
dc.subjectStaphylococus aureus
dc.subjectTheaflavin
dc.subjectBlack tea
dc.titleAntibacterial Activity of Tea:Inhibition of Methicillin resistant Staphylococous aureus (MRSA)
dc.typeArticle

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