PROXIMATE COMPOSITION AND ANTIBACTERIAL POTENTIALS OF CULTIVATED GARLIC (ALLIUM SATIVUM L.) AND ONION (ALLIUM CEPA L.) IN ALGERIA

Abstract

International Journal of Ecosystems and Ecology Science (IJEES) Volume 9, issue 2, 2019 https://doi.org/10.31407/ijees https://doi.org/10.31407/ijees92 _____________________________________________________________________________________________ 18 Vol. 9 (2): 383-394 (2019) PROXIMATE COMPOSITION AND ANTIBACTERIAL POTENTIALS OF CULTIVATED GARLIC (ALLIUM SATIVUM L.) AND ONION (ALLIUM CEPA L.) IN ALGERIA Hasna Bouhenni, Koula Doukani, Nazım Şekeroğlu, Souhila Tabak Laboratory of Agrobiotechnology and Nutrition in Semi-Arid Zones, Faculty of Nature and Life Sciences, University of Ibn Khaldoun, Po.Box 78, Zaaroura ,Tiaret (14000), Algeria; Department of Food Engineering, Faculty of Engineering and Architecture; Advanced Technology Application and Research Center, Kilis 7 Aralik University, 79000 Kilis, Turkey; ⃰Corresponding author Koula Doukani, e-mail: [email protected]; Received March 2019; Accepted April 2019; Published June 2019; DOI: https://doi.org/10.31407/ijees9218 UOI license: http://u-o-i.org/1.01/ijees/58407944