Table 1 Components of chemical composition of different strains from K. alvarezii

53.4 ± 1.2^a,b,c,e,f

14.6 ± 0.1^a

9.6 ± 0.2^a,b,c,d,e,f

3.8 ± 0.5

2.4 ± 0.1

0.9 ± 0.1

4.5 ± 0.3

0.5 ± 0.1

91.6

52.3 ± 1.0^b,e,f

16.0 ± 0.1^b,c,d,e

10.1 ± 0.3^b,c,d,e,f

2.5 ± 0.3

1.5 ± 0.2

1.0 ± 0.1

4.1 ± 0.2

0.6 ± 0.1

88.7

54.6 ± 0.4^c,d,e

16.5 ± 0.1^c,d,e

9.6 ± 0.8^c,d,e,f

2.5 ± 0.5

3.0 ± 0.2

1.2 ± 0.1

3.6 ± 0.4

0.5 ± 0.1

91.5

55.8 ± 0.4^d

16.4 ± 0.2^d,e

10.7 ± 0.1^d,e,f

3.1 ± 0.3

2.9 ± 0.2

1.5 ± 0.1

3.4 ± 0.2

1.3 ± 0.1

95.9

52.7 ± 1.0^e,f

16.6 ± 0.2^e

10.1 ± 0.1^e,f

2.5 ± 0.3

3.4 ± 0.1

1.3 ± 0.1

2.8 ± 0.3

0.6 ± 0.1

90.0

51.6 ± 0.3^f

17.2 ± 0.1^f

10.8 ± 0.8^f

2.3 ± 0.3

2.7 ± 0.2

1.3 ± 0.2

4.3 ± 0.1

0.2 ± 0.1

90.4