Phenolic Acid Changes in Mycelia of Sclerotium rolfsii After Garlic and Onion Supplementation in a Broth Medium

High performance liquid chromatographic (HPLC) analysis of mycelia of Sclerotium rolfsii grown in broth medium supplemented with garlic (Allium sativum) and onion (Allium cepa) was carried out to estimate qualitative and quantitative changes in phenolic acids. Several phenolic acids, such as gallic,...

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Detalles Bibliográficos
Autores principales: Pandey, M. K., Singh, D. P., Singh, U. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2005
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3774873/
https://www.ncbi.nlm.nih.gov/pubmed/24049489
http://dx.doi.org/10.4489/MYCO.2005.33.3.137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3774873/
https://www.ncbi.nlm.nih.gov/pubmed/24049489
http://dx.doi.org/10.4489/MYCO.2005.33.3.137

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