Antibacterial and Antifungal Activity of Extracts from Five Portuguese Cowpea (<i>Vigna unguiculata</i>) Accessions

Under the principles of the circular economy and sustainability, consumers, the food industry and health authorities have interest in new natural food preservatives to prevent foodborne diseases and increase produce shelf life. This work aimed to evaluate the antimicrobial properties of cowpea plant...

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Autors principals:	Acácio Salamandane, Mariana Candeias, Susana Lourenço, Emília Joana F. Vieira, Elsa Mecha, Ricardo Gomes, Rosário Bronze, Cátia Nunes, Luisa Brito
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-05-01
Col·lecció:	Molecules
Matèries:	cowpea (<i>Vigna unguiculata</i>) leaf extracts quercetin foodborne pathogenic bacteria <i>Penicillium expansum</i> minimum inhibitory concentration (MIC) minimum bactericidal concentration (MBC)
Accés en línia:	https://www.mdpi.com/1420-3049/30/11/2348
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