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Autor:
Verdi CM; Laboratory of Oral Microbiology Research (LAPEMICRO), Federal University of Santa Maria, Santa Maria, RS, Brazil., Machado VS; Laboratory of Oral Microbiology Research (LAPEMICRO), Federal University of Santa Maria, Santa Maria, RS, Brazil., Machado AK; Laboratory of Cell Culture, Graduate Program in Nanosciences -Franciscana University, Santa Maria, RS, Brazil., Klein B; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil., Bonez PC; Laboratory of Oral Microbiology Research (LAPEMICRO), Federal University of Santa Maria, Santa Maria, RS, Brazil., de Andrade ENC; Center of Health Science - Medicine - UFSM, Santa Maria, RS, Brazil., Rossi G; Laboratory of Mycobacteriology (LABIMYCO), Federal University of Santa Maria, Santa Maria, RS, Brazil., Campos MM; Laboratory of Mycobacteriology (LABIMYCO), Federal University of Santa Maria, Santa Maria, RS, Brazil., Wagner R; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria, RS, Brazil., Sagrillo MR; Laboratory of Cell Culture, Graduate Program in Nanosciences -Franciscana University, Santa Maria, RS, Brazil., Santos RCV; Laboratory of Oral Microbiology Research (LAPEMICRO), Federal University of Santa Maria, Santa Maria, RS, Brazil.
Publikováno v:
Natural product research [Nat Prod Res] 2022 Mar; Vol. 36 (5), pp. 1327-1331. Date of Electronic Publication: 2020 Dec 28.