Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties

Author:

Rubab Momna,Chellia Ramachandran,Saravanakumar KandasamyORCID,Mandava Suresh,Khan Imran,Tango Charles Nkufi,Hussain Mohammad Shakhawat,Daliri Eric Banan-Mwine,Kim Se-Hun,Ramakrishnan Sudha Rani,Wang Myeong-Hyeon,Lee Jongkook,Kwon Joong-Ho,Chandrashekar Sangeeta,Oh Deog-HwanORCID

Funder

Brain Korea (BK) 21 Plus Project

Korea Research Fellowship Program, National Research Foundation of Korea, Ministry of Science, Young Researchers Program for 2018

Korea Research Fellowship Program through the National Research Foundation of Korea (NRF)

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference69 articles.

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2. Pérez-Díaz IM, Breidt F, Buescher RW, Arroyo-López FN, Jiménez-Díaz R,Garrido Fernández et al. (2015). In Compendium of methods for microbiological examination of foods (Chapter 51, pp. 1–22) American Journal of Public Health (AJPH) from the American Public Health Assoscaition (APHA).

3. Effect of different solvents on polyphenolic content, antioxidant capacity and antibacterial activity of Irish York cabbage;AK Jaiswal;Journal of Food Biochemistry,2012

4. Natural products as antimicrobial agents;R Gyawali;Food Control,2014

5. Potential of medicinal plants as antimicrobial and antioxidant agents in food industry: a hypothesis;LA Ortega‐Ramirez;Journal of Food Science,2014

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