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Volumn 6, Issue 4, 2015, Pages 1164-1175
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Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.
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Author keywords
[No Author keywords available]
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Indexed keywords
ANTIOXIDANTS;
ESCHERICHIA COLI;
MICROWAVE INTEGRATED CIRCUITS;
ANTI-MICROBIAL ACTIVITY;
ANTI-MICROBIAL EFFECTS;
ANTI-OXIDANT ACTIVITIES;
BACTERIA E. COLI;
FOOD INGREDIENTS;
METHANOLIC EXTRACTS;
PHENOLIC COMPOUNDS;
THERMAL CONDITION;
ANTENNAS;
BACTERIA (MICROORGANISMS);
FILIPENDULA ULMARIA;
FUNGI;
ANTIINFECTIVE AGENT;
ANTIOXIDANT;
FLAVONOID;
PHENOL DERIVATIVE;
PLANT EXTRACT;
TANNIN;
BIOLOGICAL MODEL;
CHEMISTRY;
DRUG EFFECTS;
ENTEROCOCCUS FAECALIS;
ESCHERICHIA COLI;
FILIPENDULA;
FUSARIUM;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
LIPID PEROXIDATION;
MICROBIAL SENSITIVITY TEST;
PENICILLIUM;
PH;
TEMPERATURE;
ANTI-INFECTIVE AGENTS;
ANTIOXIDANTS;
CHROMATOGRAPHY, HIGH PRESSURE LIQUID;
ENTEROCOCCUS FAECALIS;
ESCHERICHIA COLI;
FILIPENDULA;
FLAVONOIDS;
FUSARIUM;
HYDROGEN-ION CONCENTRATION;
HYDROLYZABLE TANNINS;
LIPID PEROXIDATION;
MICROBIAL SENSITIVITY TESTS;
MODELS, BIOLOGICAL;
PENICILLIUM;
PHENOLS;
PLANT EXTRACTS;
TEMPERATURE;
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EID: 84927598308
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c4fo01208a Document Type: Article |
Times cited : (38)
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References (49)
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