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Binding of Licochalcone A to Whey Protein Enhancing Its Antioxidant Activity and Maintaining Its Antibacterial Activity.
Shen, Xue; Xue, Shiqi; Tan, Yuying; Zhong, Weigang; Liang, Xiaoying; Wang, Jianfeng.
Afiliação
  • Shen X; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China.
  • Xue S; Key Laboratory of Zoonosis, Ministry of Education, College of Veterinary Medicine, Jilin University, Changchun130062, China.
  • Tan Y; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China.
  • Zhong W; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China.
  • Liang X; Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun130062, China.
  • Wang J; Department of Internal Medicine, University of South Florida, Tampa, Florida33612, United States.
J Agric Food Chem ; 70(50): 15917-15927, 2022 Dec 21.
Article em En | MEDLINE | ID: mdl-36484772
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Antibacterianos / Antioxidantes Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Antibacterianos / Antioxidantes Idioma: En Revista: J Agric Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China