Show simple item record

Antimicrobial activity of cereal hydroxamic acids and related compounds

Authordc.contributor.authorBravo Vergara, Héctor 
Authordc.contributor.authorLazo Araya, Waldo 
Admission datedc.date.accessioned2018-12-19T20:28:27Z
Available datedc.date.available2018-12-19T20:28:27Z
Publication datedc.date.issued1993
Cita de ítemdc.identifier.citationPhytochemistry, Volumen 33, Issue 3, 1993, Pages 569-571
Identifierdc.identifier.issn00319422
Identifierdc.identifier.other10.1016/0031-9422(93)85450-6
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/153502
Abstractdc.description.abstractHydroxamic 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.
Lenguagedc.language.isoen
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Sourcedc.sourcePhytochemistry
Keywordsdc.subject2,4-dihydroxy-1,4-benzoxazin-3-one
Keywordsdc.subject2,4-Dihydroxy-7-methoxy-1,4-benzoxazin-3-one
Keywordsdc.subjectAntimicrobial activity.
Keywordsdc.subjectCandida albicans
Keywordsdc.subjectEscherichia coli
Keywordsdc.subjectStaphylococcus aureus
Títulodc.titleAntimicrobial activity of cereal hydroxamic acids and related compounds
Document typedc.typeArtículo de revista
Catalogueruchile.catalogadorcrb
Indexationuchile.indexArtículo de publicación SCOPUS
uchile.cosechauchile.cosechaSI


Files in this item

Icon
Name:
Antimicrobial activity of cereal ...
Size:
310.8Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile