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Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells
The chemical composition of the volatile oils from five Anacardiaceae species and their activities against Gram positive and negative bacteria were assessed. The peroxidative damage within bacterial cell membranes was determined through the breakdown product malondialdehyde (MDA). The major constitu...
Autores principales: | Montanari, Ricardo M., Barbosa, Luiz C. A., Demuner, Antonio J., Silva, Cleber J., Andrade, Nelio J., Ismail, Fyaz M. D., Barbosa, Maria C. A. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268019/ https://www.ncbi.nlm.nih.gov/pubmed/22893019 http://dx.doi.org/10.3390/molecules17089728 |
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