Chemical composition and antibacterial activity of red murta (Ugni molinae Turcz.) seeds: an undervalued Chilean resource
Gustavo Cabrera‐Barjas, Adriana Quezada, Yamilé Bernardo, Mauricio Moncada‐Basualto, Elisa A. Zúñiga, Marcela Wilkens, Ady Giordano, Aleksandra Nešić, Nacarid Delgado
Topics & Concepts
ChemistryFood scienceNutraceuticalPolyphenolProanthocyanidinOxygen radical absorbance capacityFunctional foodPolyunsaturated fatty acidAntibacterial activityAntioxidantFatty acidBacteriaBiochemistryDPPHBiologyGeneticsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityFood Science and Nutritional Studies