Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant
Academic Article
Publication Date:
2013
abstract:
In this work the first systematic study on the composition and the antibacterial properties of the extracts from the stems and the leaves of Ginja cherry are reported. This native Portuguese cherry (Prunus cerasus, L. Rosaceae) is used to make a liquor (Ginjinha); both stems and leaves are a by-product of this process.
Iris type:
01.01 Articolo in rivista
Keywords:
Natural extracts; Ginja cherry; Terpenes; Antibacterial activity; GC-MS
List of contributors:
Piccirillo, Clara
Published in: