Antimicrobial activity of cereal hydroxamic acids and related compounds
Antimicrobial activity of cereal hydroxamic acids and related compounds.pdf (310.8Kb)Abstract
Hydroxamic acids derived from 2,4-dihydroxy-1,4-benzoxazin-3-one or 4-hydroxy-1,4-benzoxazin-3-one inhibited the growth of Staphylococcus aureus, Escherichia coli and Candida albicans. On the basis of structure-activity relationships, the hydroxamic acid function is suggested to be responsible for the antimicrobial effects. © 1993.
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Artículo de publicación SCOPUS
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URI: https://repositorio.uchile.cl/handle/2250/153502
DOI: 10.1016/0031-9422(93)85450-6
ISSN: 00319422
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Phytochemistry, Volumen 33, Issue 3, 1993, Pages 569-571
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