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Chemical constituents from the fruits of Forsythia suspensa and their antimicrobial activity.
Kuo, Ping-Chung; Chen, Guo-Feng; Yang, Mei-Lin; Lin, Ya-Hua; Peng, Chi-Chung.
Afiliação
  • Kuo PC; Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan.
  • Chen GF; Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan ; Department of Chemistry, National Chung-Hsing University, Taichung 402, Taiwan.
  • Yang ML; Department of Chemistry, National Chung-Hsing University, Taichung 402, Taiwan.
  • Lin YH; Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan.
  • Peng CC; Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan.
Biomed Res Int ; 2014: 304830, 2014.
Article em En | MEDLINE | ID: mdl-24745011
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triterpenos / Extratos Vegetais / Forsythia / Escherichia coli / Frutas Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Triterpenos / Extratos Vegetais / Forsythia / Escherichia coli / Frutas Idioma: En Ano de publicação: 2014 Tipo de documento: Article