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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Hlavní autor:	Quiñonez Martínez, Miroslava
Další autoři:	Valero Galván, José, Alvarez-Parrilla, Emilio, Martínez Escobedo, Neida Aurora, Vázquez González, Francisco Javier, Garza Ocañas, Fortunato, Najera Medellin, Jesús Alejandro
Médium:	Artículo
Jazyk:	en_US
Vydáno:	2021
Témata:	bioactive compounds microorganisms edible fungi info:eu-repo/classification/cti/6
On-line přístup:	https://doi.org/10.22201/fesz.23958723e.2021.318 http://tip.zaragoza.unam.mx/index.php/tip/article/view/318
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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