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Natural Product Research
Formerly Natural Product Letters
Volume 35, 2021 - Issue 22
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Short Communications

The chemical profile and biological activity of different extracts of Sapindus mukorossi Gaertn. against Cutibacterium acnes

Min-Ping Weia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Jin-Dan Qiua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
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Lu Lia State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Yun-Fei Xiea State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Ya-Hui Guoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Hang Yua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
Yu-Liang Chenga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
,
He Qiana State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaView further author information
&
Wei-Rong Yaoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;b School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, ChinaCorrespondence[email protected]
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Pages 4740-4745 | Received 07 Sep 2019, Accepted 04 Jan 2020, Published online: 29 Jan 2020

References

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