Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico

Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico

In the present study, antimicrobial activity, phenolic compounds content and antioxidant capacity of four edible fungi (Amanita rubescens, Astraeus hygrometricus, Laccaria laccata and Lycoperdon perlatum) were determined. Antimicrobial activities were tested against Staphylococcus aureus, Strept...

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Autor principal:	Quiñonez Martínez, Miroslava
Altres autors:	Valero Galván, José, Alvarez-Parrilla, Emilio, Martínez Escobedo, Neida Aurora, Vázquez González, Francisco Javier, Garza Ocañas, Fortunato, Najera Medellin, Jesús Alejandro
Format:	Artículo
Idioma:	en_US
Publicat:	2021
Matèries:	bioactive compounds microorganisms edible fungi info:eu-repo/classification/cti/6
Accés en línia:	https://doi.org/10.22201/fesz.23958723e.2021.318 http://tip.zaragoza.unam.mx/index.php/tip/article/view/318
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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