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, Streptococ...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Tip Revista Especializada en Ciencias Químico-Biológicas
Autori principali: Neida Aurora Martínez-Escobedo, Francisco Javier Vázquez-González, José Valero-Galván, Emilio Álvarez-Parrilla, Fortunato Garza-Ocañas, Jesús Alejandro Najera-Medellin, Miroslava Quiñónez-Martínez
Natura: Artigo
Lingua:Inglês
Pubblicazione: Universidad Nacional Autónoma de México 2021
Soggetti:
Biología
edible fungi
microorganisms
Bioactive compounds
Accesso online:https://www.redalyc.org/articulo.oa?id=43271644012
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi