[Antimicrobial properties of garlic].
D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents / Q000032:analysis / Q000037:antagonists & inhibitors / Q000494:pharmacology*; D000898:Antibiosis; D000935:Antifungal Agents / Q000494:pharmacology*; D001407:Bacillus / Q000187:drug effects; D001412:Bacillus subtilis / Q000187:drug effects; D001419:Bacteria / Q000187:drug effects*; D002175:Candida / Q000187:drug effects; D002623:Chemistry Techniques, Analytical; D003545:Cysteine / Q000494:pharmacology; D003720:Densitometry; D003864:Depression, Chemical; D004926:Escherichia coli / Q000187:drug effects; D005658:Fungi / Q000187:drug effects*; D005737:Garlic; D009822:Oils, Volatile / Q000032:analysis; D010084:Oxidation-Reduction; D010946:Plants, Medicinal; D011511:Proteus / Q000187:drug effects; D011550:Pseudomonas aeruginosa / Q000187:drug effects; D012621:Seasons; D013210:Staphylococcus / Q000187:drug effects; D013885:Thiosulfates / Q000494:pharmacology
D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents; D000935:Antifungal Agents; D009822:Oils, Volatile; D013885:Thiosulfates; D003545:Cysteine
Antimikrobielle Eigenschaften des Knoblauchs.