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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Mycology
2005
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| Materias: | |
| 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 |