Artocarpus altilis extracts as a food-borne pathogen and oxidation inhibitors: RSM, COSMO RS, and molecular docking approaches

Lipid oxidation and microbial contamination are the major factors contributing to food deterioration. Food additives like antioxidants and antibacterials can prevent food spoilage by delaying oxidation and preventing the growth of bacteria. Artocarpus altilis leaves exhibited biological properties t...

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Detalles Bibliográficos
Autores principales: Ahmad, Mohammad Norazmi, Karim, Nazatul Umira, Normaya, Erna, Mat Piah, Bijarimi, Iqbal, Anwar, Ku Bulat, Ku Halim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7293230/
https://www.ncbi.nlm.nih.gov/pubmed/32533034
http://dx.doi.org/10.1038/s41598-020-66488-7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7293230/
https://www.ncbi.nlm.nih.gov/pubmed/32533034
http://dx.doi.org/10.1038/s41598-020-66488-7

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