A study of the non-susceptibility of buckwheat to microbial attack.
Antimicrobial activity was discovered in the expressed and concentrated juices of buckwheat, and in the water soluble fractions of hot extracts using organic solvent(s). A phenolic chromogenic substance was found to be responsible for the antibiosis of the extracts. The degradatory products of the a...
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| Format: | Others |
| Language: | en |
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McGill University
1953
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=109317 |