Purification and characterization of peptides from Capsicum annuum fruits which are α-amylase inhibitors and exhibit high antimicrobial activity against fungi of agronomic importance
Purification and characterization of peptides from Capsicum annuum fruits which are α-amylase inhibitors and exhibit high antimicrobial activity against fungi of agronomic importance
Authors
Keywords
Antimicrobial peptides, Mass spectrometry, Phytopathogenic fungi, Membrane permeability
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