Antioxidant and antimicrobial characteristics of ethyl acetate polar fractions from walnut green husk.

Xi, Meihua; Hou, Yujie; Cai, Yingying; Shen, Heyu; Ao, Jingfang; Li, Mei; Wang, Jun; Luo, Anwei

Xi, Meihua; Hou, Yujie; Cai, Yingying; Shen, Heyu; Ao, Jingfang; Li, Mei; Wang, Jun; Luo, Anwei.

Afiliación

Xi M; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Hou Y; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Cai Y; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Shen H; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Ao J; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Li M; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Wang J; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.
Luo A; College of Food Science and Engineering, Northwest A&F University, Xianyang, China.

J Food Sci ; 88(3): 1060-1074, 2023 Mar.

Article en En | MEDLINE | ID: mdl-36695779

Asunto(s)

Antiinfecciosos; Juglans; Antioxidantes/química; Extractos Vegetales/farmacología; Extractos Vegetales/química; Antiinfecciosos/farmacología; Flavonoides/análisis; Antibacterianos/farmacología; Antibacterianos/análisis; Polifenoles; Ácido Gálico/farmacología

Palabras clave

antimicrobial mechanism; antioxidant activity; chemical compounds; walnut green husk

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Juglans / Antiinfecciosos Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

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